{"id":1660,"date":"2015-09-29T16:50:30","date_gmt":"2015-09-29T14:50:30","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=1660"},"modified":"2019-12-26T17:01:16","modified_gmt":"2019-12-26T16:01:16","slug":"petites-cremes-au-chocolat","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/petites-cremes-au-chocolat\/","title":{"rendered":"Chocolate Pots de creme"},"content":{"rendered":"

Chocolate Pots de creme<\/h1>\n

\"Petites<\/a><\/p>\n

l Switch language for recipe in French\u00a0l<\/span><\/strong><\/p>\n

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 !<\/span><\/p>\n

Chocolate Pots de creme<\/h4>\n

For\u00a06 pots<\/p>\n

Preparation time: 10 min, Cooking time: 35 \u00e0 45 min, Refrigeration time: 4h<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n