If you made or are planning on making the Candied Lemon Cake from my previous post (by the way, if you did I would love to hear from you) you might wonder what to do with the 6 egg yolks you will be left with. Cocoa Chocolate Pots de Crème is the answer.
I much prefer dark chocolate to sickly sweet chocolate where you don’t get to enjoy the wonderful chocolate flavours as they have been smothered with too much sugar. For this recipe I used Lindt 70% Cocoa chocolate, but you could use whatever chocolate you prefer. Just make sure it’s good quality chocolate.
If you are having friends over for dinner I think these little beauties would make a wonderful dessert, topped with fresh fruit such as strawberries, blueberries, bananas or even pears along with a dollop of cream. While these pots of chocolate may not look as impressive as a macaron or a beautiful layer cake, one spoonful is enough to convert you to their simple pleasure.
Lindt’s 70% cocoa chocolate range is my favourite to use in baking. What is your favourite chocolate to use for your baking?
Chocolate Pots de Crème
Serves 6Ingredients:
- 140g of Lindt 70% Cocoa chocolate or other good quality chocolate of your choice, chopped
- 1 teaspoon of vanilla extract
- 400ml of thickened (heavy) cream
- 125ml (1/2 cup) of full fat milk
- 6 egg yolks
- 1/4 cup of caster sugar
- a pinch of salt*
*I learned from the lovely Ina Garten that a touch of salt really brings out the flavour in chocolate.
Method:
- Preheat your oven to 150 celsius (300 farenheit) and place 4 to 6 ramekins (depending on the serving size you want) into a roasting pan.
- Place the milk, cream and vanilla extract into a saucepan and bring to a boil over a medium heat. Remove from the heat and stir in the chopped chocolate and stir until smooth. You might like to use a whisk here to ensure a smooth consistency. Set aside.
- In an electric mixer fitted with a whisk attachment whisk the egg yolks, salt and sugar together. The egg yolks should not be foamy, all you are aiming to do is combine the egg yolks, sugar and salt.
- With the mixer still running slowly pour in the chocolate, milk and cream mixture and mix until combined. Strain through a fine mesh sieve into a jug. A jug will make it easier to pour the mixture into the ramekins.
- Pour the mixture into the ramekins. Fill the roasting pan with hot tap water until it comes halfway up the side of the ramekins.
- Cover the tray with foil and bake for 45 to 50 minutes or until the custard is lightly set but jiggles when moved. Chill for at least 3 hours before serving.
- Serve with a dollop of cream and fresh fruit.
All my family adore chocolate and making these was very easy and oh so delicious!
I’m so glad you enjoyed them Liz 😀
hi what size egg's are you using could youn please let me know thanks
Why did I have to look at this just before going to bed!? Now I need to eat something with chocolate before falling asleep (and we don't have anything here, so I need to find a store that still is open)….
It looks and sounds like an amazing recipe, and a good idea to serve it with blueberries to make it a little more fresh.
Now, where can I find chocolate …
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Hope you found some chocolate David! Thanks for your lovely comment 🙂
blueberries look gorge. 70% is my fave too.
I too think you should do a cookbook with these great recipes and gorgeous photos.
Lindt is my favorite too. 🙂
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Awww you are too sweet Ms Pearl. 😀
I am serious. I would buy one.
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Thanks Ms Pearl. That really has made my day 🙂
Your photographs are stunning!! Love this classic dessert.
Thank you so Ellie. That means a lot coming from you 😀
Your pots de crème look heavenly! Magnifique!
Thank you so much Lisa. 😀
What a delicious looking dessert this is! Fabulous clicks!
oh wow! These look amazing!
Now, if only I had cream in the house…
I can't help but notice that you seem to be a Queenslander! Me too! 🙂 A Brisbanite, perhaps, or somewhere else?
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Hi Dzenana 😀 Thanks for your kind words. By the way, I'm a Brisbanite too. 🙂
haha! I knew it!
(p.s. I'm vegeterian too, with a meat-eater boyfriend, who I cook for. So when I came across this blog I knew it was the one. I mean, what other blog can understand the pains of cooking food when you can't try it to make sure it's ok!?)
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Exactly! Glad to meet someone with the same problem. As much as I love cooking for my boyfriend and cooking him meat, it is difficult when you can't (well, don't want to) taste it to make sure it's ok before serving. Luckily, every time I cook him meat he loves the end result. Apparently I do the best roast lamb! *laughs*
These look great, Will be making these when I pick up some more ramekins
So chocolatey! I can almost taste it when I look at the pictures!
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Thanks you so much for your kind words Jun. 😀 In fact, I was hoping you could get a sense of how delicious it was from the photos.
I use lindt 70% the most in my baking though sometime I prefer 85%. This looks great. Love the pink ramekins!
Look at those babies! I love recipes that uses chocolate. I love it even more when 70% lindt chocolate. That is my favourite too. Sometimes, I end up eating it as a snack.
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Holy cow, this looks AMAZING! I will definitely have to try these out the next time we entertain.
Hi Julia, they are definitely worth the effort as they are absolutely delicious. 🙂
This may seem like an unadulterated plug, but that’s because it is. Yes, I am the “T” that you read about all over this amazing website, and I can tell you that these pots de creme are awesome. Do yourself a favour and make them this weekend, you won’t be disappointed.
And aren’t the photos amazing? Real professional quality I think. Can’t wait for the first Delicious Everyday cook book or photo book to hit the shelves.
Great job, Babe xx
Awww thanks baby, although I do think you are just a tad biased 😉 Just for the wonderful comment and all the wonderful “PR” you do telling people at your work about my blog I will have to bake you something extra special on the weekend! 😉 xx
I like Callebaut chocolate for baking, I think their bittersweet and milk chocolates are the best. Ever tried it? I do love Lindt for eating straight though!
I have tried Callebaut and you are right, it's delicious in baking. I managed to get some last time I was in Tasmania. I love Lindt for straight eating and also for baking too. It serves both purposes well! 😀
Oh my, that looks SO good!! I have to make it soon. I wonder why I didn't though!
This looks like an extremely delicious way to use up some extra egg yolks. I'll have to remember this recipe next time I make a recipe calling for lots of whites…or next time I'm craving something chocolate 🙂
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these look divine, i will be sure to save this recipe to try one day when i have lost enough weight to let myself eat it!
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Oh my! You'll spoil my morning with beauties! 😉 So decent dessert! Yeah, I love 70% Lindt chocolate, as it tastes best. I also tried 85% of cocoa and it's disaster. It was SO bitter for me! 🙁 So, I always stick with 70% one. Love ur pink pink cute cute bowls! 🙂
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