The phrase ‘pots de crème’ might be fancy and French, but all you need to know is that this salted chocolate variety equates to an adult version of a chocolate Yogo. The addition of the honey cream, pistachios and raspberries is welcome, but really, it is the chocolate base which shines through in this dessert.
+ 185 g good-quality dark chocolate, broken into small pieces
+ 1 1/4 cups pure cream
+ 3/4 cup milk
+ 5 large egg yolks
+ 2/3 cup caster sugar
+ 1 1/2 teaspoons vanilla extract
+ 1/2 teaspoon of salt
For the topping:
+ 1/2 cup whipping cream, cold
+ 2 tablespoons of honey
+ 3/4 cup fresh raspberries (or whatever is in season that goes with chocolate)
+ 1/4 cup raw pistachios, roughly chopped
Preheat the oven to 165°C.
Finely chop your dark chocolate and set aside in a heat proof bowl.
In a medium, heavy-bottomed sauce pan, combine pure cream and milk. Cook over medium heat until the mixture is just about to boil, and immediately pour over the finely chopped chocolate. Let sit for a minute or so to allow the chocolate to melt, then whisk together until smooth. Place in an ice bath, or in the sink surrounded by cool water for around 10 minutes to bring to room temperature.
In a large bowl, whisk together the egg yolks, caster sugar, vanilla extract and salt. Slowly add the cooled chocolate mixture to the egg mixture, whisking constantly to prevent the eggs from cooking and curdling.
Arrange the ramekins in a baking dish and place on your oven rack. Carefully divide your mixture between the six ramekins, before adding enough boiling water to come about two-thirds of the way up the sides of the ramekins. Carefully slide in your oven rack and bake for 30 minutes. If you are using slightly flatter than conventional ramekin, similar to the one in the image above, bake for 25 minutes and then remove.
Remove the baking dish from the oven and allow the pots de crème to sit in the hot water for 5 minutes. Use a knife to gently tap each ramekin – if they still appear very jiggly in the middle, let them sit for another 5 minutes in the water. The goal here is to have a custard that is set around the edges, but still slightly jiggly in the center. See baker’s notes for more tips and tricks. Once they are slightly jiggly, transfer to a wire rack to allow to cool. Once cool, cover each ramekin with plastic wrap and transfer to the refrigerator to chill for 3 to 4 hours, preferably overnight.
Once the pots de crème are chilled and ready to serve, prepare your topping. Beat your cream until soft peaks form, before folding in the honey.Divide the whipped cream, raspberries and pistachios evenly between the ramekins and serve immediately.
Original recipe sourced from Hummingbird High.