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Chocolate Pots de creme

Chocolate Pots de creme

Petites crèmes au chocolat

l Switch language for recipe in French l

A little cream for chocolate lovers ! Yet very easy to achieve , only the cooking is a bit tricky . It is done in a bain marie in oven and creams must get out firm . If your creams wobble like a jelly then the creams are not done, put them again in the oven for a few minutes. In this recipe we only used the egg yolks. You can keep your egg whites to make financiers, macaroons or meringues ! These creams are delicious, very creamy and have a strong chocolate taste !

Chocolate Pots de creme

For 6 pots

Preparation time: 10 min, Cooking time: 35 à 45 min, Refrigeration time: 4h

Ingredients

  • 6 egg yolks
  • 40 cl whole milk
  • 120g strong dark chocolate
  • 60g brown sugar
  • some coconut flakes for decoration

PREPARATION

  • Preheat the oven to 150°C.
  • In a saucepan, boil the milk. Add the chocolate cut into pieces and cook over low heat, stirring until smooth and blended.

Petites crèmes au chocolat

  • In a bowl, beat the egg yolks with sugar until bleaching.

Petites crèmes au chocolat

  •  Gradually pour this mixture on chocolate milk , whisking gently so as not to form foam .

Petites crèmes au chocolat

  • Filter the mixture and pour into small pots.
  • Put the glasses into a baking dish filled with warm water and cook for 35 – 45 minutes, or until creams are firm.

Petites crèmes au chocolat

Petites crèmes au chocolat

  • Let cool and reserve in the fridge 3 to 4 hours before serving.

Sprinkle the creams with coconut flakes for decoration.

Petites crèmes au chocolat

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