What could be better than Chocolate Pots de Crème? Strawberry Chocolate Pots de Crème!!
I made Candied Lemon Cake to take to the barbecue we attended on the weekend, and was again left with 6 egg yolks. Not wanting to put them to waste, I immediately thought of the Chocolate Pots de Crème I made last time I made Candied Lemon Cake and was left with 6 egg yolks. This time though I wanted to do something a little different.
As much as I love a rich gooey chocolatey pots of creamy indulgent goodness I thought pairing the chocolate with sweet syrupy strawberries would help cut through the richness. And I was right!
Do you enjoy chocolate and strawberries together?
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Chocolate Strawberry Pots de Crème
- 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 (½ cup) of full fat milk
- 6 egg yolks
- ¼ cup of caster sugar
- a pinch of salt
- 200g of strawberries, trimmed and sliced
- 2 teaspoons of butter
- 3 teaspoons of caster sugar
- Heat a frying pan over a medium heat and melt the butter before adding the strawberries and sugar. Cook for a few minutes until the strawberries soften and their juice develops a lovely red syrup. Set aside.
- Preheat your oven to 150 Celsius (300 Fahrenheit) and place ramekins 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.
- Divide the strawberry mixture between 6 ramekins and then 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 30 to 40 minutes or until the custard is lightly set but jiggles when moved. Chill for at least 3 hours before serving.