Happy Choco-Tuesday to you guys!
I’m officially chocolate crazy. But if I am not “chocolate” crazy, I am bound to be crazy for something else. And you know what that something else is, it’s chocolate again! :0
Let me tell you the background story. My super craziness for chocolate started back in 2011, when I was pregnant with Adoria. Eventually, I got even crazier for chocolates during that time. I think pregnancy just made my chocolate cravings even more. It was so much fun to eat chocolates! And it still is. 🙂
I was amongst one of those who had morning sickness, and the only thing which helped my morning sickness was none other than chocolates. Yes! I might sound weird here, but it did really help that morning dizziness. It was horrible, but thankfully those little bites of chocolates helped me big time. 😛
Sorry to make you feel bad by talking about my morning sickness during my pregnancy. Let’s cheer-up the mood of this conversation by talking about today’s recipe.
It is ‘Chocolate Pots De Creme’.
As you all know that I love chocolate. So any dessert or pudding made with chocolate is absolutely my favourite. Imagine a chocolate custard topped with whipped cream and fruits. Oh la la!! This is one of my favorite desserts. As an adult I turned into a sweet-toothed person. And I get happily satisfied if I get a chilled bowl of this decorous dessert at any time.
I first made this dessert in 2010. But I had always wanted to make chocolate pot de creme for so long as it is one of Abhishek’s favourite desserts. He had asked many times to make this dessert then.
So I started looking for the recipe when Abhishek asked. The one that I liked very much was in a magazine. OH MY WORLD! And I immediately decided to make it ASAP. I made it the very next day. Anything for you, Abhishek! 🙂
It was AMAZING and Abhishek just loved it, and me too!
There is a famous Indian proverb, ‘The way to a man’s heart leads through his stomach’ and I must say, every Indian girl would have heard this at least once. I completely believe in this.
Even now whenever I want to please Abhishek, I would go for either Chocolate mousse, or Chocolate pots de creme. I know these desserts would win his heart.
This dessert was something I have always fancied. I mean just listen to the name of this elegant dessert. Could there be anything more ROMANTIC than the French dessert as ‘Chocolate pots de creme’. Oh! Yum!
There were many points which motivated me towards making this dessert. Some of them are:
- Ingredients are handy.
- Abhishek loves this dessert.
- I love everything with chocolate.
- I was so amazed when I tasted this rich creamy dessert during our visit to Paris in 2008.
- It is quick and easy to prepare and looks so delicate.
I am sure there were many more which I could not recall now.
You will surely love this easy & scrummy recipe. It’s rich, creamy and can be made three days in advance if you have guests coming. Perfect for relief on holidays’ hectic schedule. Especially, if you are time pressed and fighting for oven space.
It’s also a great option for a pretty surprise. Just hide it deep inside the refrigerator and “forget” it for a couple of days. And then, enjoy your nice little chocolate surprise in the evening after a tiring day.
You’ll get it when you won’t expect anything like it, but most likely need it ;). I do it sometimes! It’s so much FUN to eat that surprise dessert made by yourself! Believe me, you will thank yourself later 😉
Traditionally this dessert is served in beautiful little pots – hence the name ‘Pots De Creme’.
The egg yolks make this recipe moist rich and creamy, and turn it into a finest and smoothest dessert that I could ever think of. This is almost like a chocolate pudding, but a thousand times better.
There are baked and no-baked versions of this. Today I am sharing the baked version of this dessert.
Just a tiny piece of warning: this is not for non chocolate lovers/eaters. Avoid this one if you are not fond of chocolates. But I am sure many of you are fond of chocolates, so for you folks, no need to worry at this point! 😉
Why did I make it on weekend?
For me this weekend seemed like a perfect day to make this silky dessert again. It was snowing cats and dogs here. Indeed so so cold outside, and it was a classic day just to watch the chocolate melting slowly in the milk and cream.
This time I made a tiny bowl for Adoria as well. She could not eat the whole bowl at once. But her bowl was found empty by midnight. 😛
There are only two things you need to consider while making these pots de creme. Buy the best chocolates you can buy. And try to use fresh eggs. These two ingredients are the shining stars of this recipe.
I just love the show stopper fancy name of this dessert. ‘Chocolate pots de crème’ – the name sounds as if you have to be a certified French chef to make it.
But that’s not true. You don’t need to be French for this. This is actually so easy to make. It only takes about 15-20 minutes to prepare and about an hour in the oven to cook it. Another 4-6 hours in the refrigerator to get the perfect temperature. It has semisweet chocolate and somewhat similar to a mousse with a silky creamy texture.
Tomorrow I am making these ‘Chocolate Pots De Creme’ again to have it as an EASTER surprise! 😀
How about you?
Let’s make this yummy dessert together!
In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat. Add chopped chocolate, and vanilla extract. Melt chocolate completely, and let it come to a boil. Turn the heat to low.
Take a large bowl. Add egg yolks, sugar, and salt to it. Beat them until combined.
Slowly whisk egg yolks in the boiled milk chocolate mixture. To avoid any lumps, strain the mixture through a fine sieve into a large measuring cup or bowl.
Preheat the oven at 160°C.
Take a large oven tray, and place the 4-6 oven proof bowls in this tray.Divide the chocolate mixture between the cups, and pour warm water into the tray to come halfway up the sides of the cups. Cover with the parchment paper.
Place this tray in the preheated oven, and cook for 40-45 minutes.
Take out the tray, and let the bowls cool completely.
Cover each bowl with plastic wrap and refrigerate until the Chocolate pots de crème are chilled. This would take at least 4-6 hours or overnight.
Serve the pots de crème topped with whipped cream and chocolate shavings, and fruits.
The pots de crème can be refrigerated for up to 3 days.
Happy Cooking! 🙂
- whole milk - 1½ cups
- heavy cream - ½ cup
- egg yolks - 4
- fine quality semisweet chocolate finely chopped - 6 ounces
- vanilla extract - 1 tsp
- sugar - 4 tsp
- salt - ¼ tsp
- whipped cream for serving
- fruits for serving
- chocolate shavings for serving
- In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat. Add chopped chocolate, and vanilla extract. Melt chocolate completely, and let it come to a boil. Turn the heat to low.
- Take a large bowl. Add egg yolks, sugar, and salt to it. Beat them until combined.
- Slowly whisk egg yolks in the boiled milk chocolate mixture. To avoid any lumps, strain the mixture through a fine sieve into a large measuring cup or bowl.
- Preheat the oven at 160°C.
- Take a large oven tray, and place the 4-6 oven proof bowls in this tray.
- Pour the chocolate mixture into bowls. Pour some hot boiled water into the tray and cover with the parchment paper.
- Place this tray in the preheated oven, and cook for 30-45 minutes.
- Take out the tray, and let the bowls cool completely.
- Cover each bowl with plastic wrap and refrigerate until the Chocolate pots de crème are chilled. This would take at least 4-6 hours or overnight.
- Serve the pots de crème topped with whipped cream and chocolate shavings, and fruits.
Camera: Nikon D7100
Lens: Nikon 35mm f/1.8G AF-S DX Lens
Setup: Used natural sunlight coming from left, and a reflector on the right side of the frame.
Angle: I clicked these photos with 90°, 70°, 50°,
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