A chocolaty affair

The weekend is finally here and for baking enthusiasts it means that the time to experiment with a new recipe has arrived at last. With our focus on chocolate this month, we got our talented chefs to whip up something chocolaty that’s easy to make, and when you attempt making your own Pot De Crème, you will realise how simple it is to make, and just how divine it tastes.

For those of you who are unaware, pots de crème is a loose French dessert custard dating to the 17th century. It quite literally means “pot of custard” or “pot of cream”, which also refers to the porcelain cups in which the dessert is served. Unlike the traditional custards, flans, or crème caramel, its consistency is looser. Pot de crème is ideally made with eggs, egg yolks, cream, milk, and a flavour, usually vanilla or chocolate.



Cream: 120ml
Milk: 120ml
Coffee: 2.5g
Dark Chocolate: 60gm
Eggs: 50gm
Yolk: 35gm
Caster Sugar: 50gm
Gelatine: 8gm

• Bring cream and milk to simmer in a heavy bottom saucepan.
• Add chocolate; whisk until melted and smooth.
• Whisk eggs and sugar in bowl. Gradually whisk in hot chocolate mixture and strain.
• Cook the mixture to 82 degrees Celsius.
• Add gelatine. Set in a mould.

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Categories: Academy, Baking, Chocolate, Desserts, Pastry Shop, Patisserie, Recipe

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