Friday, 10 February 2017

French food Friday...petits pots de crème au chocolat


recipe and photo from here

Bonjour mes belles,

Sorry this post is a bit late but we hosted a dinner party last night and  I realised that in my haste to serve the dessert I forgot to take a photo. At least I remembered to take a photo at the start of the evening....


Note the recipe says that you can serve with a dollop of creme fraiche, I served out with a couple of raspberries which really compliment the rich, dark chocolate taste. When I mentioned to French Boyfriend that I had forgotten to take a photo, his response was that I would just have to make them again....

You'll need

250 ml (1 cup) pouring cream  
250 ml (1 cup) milk 
 Scraped seeds of 1 vanilla bean 
 4 egg yolks 80 gm raw caster sugar 
 300 gm dark chocolate (70% cocoa solids), finely chopped 
 To serve: créme fraîche, Dutch-process cocoa and cigar biscuits (optional)

Method

  • Bring cream, milk and vanilla seeds to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until pale. Add cream mixture and whisk to combine. Return to pan and stir continuously over medium heat until mixture coats a spoon thickly (4-5 minutes). Remove from heat, add chocolate, whisk until smooth and combined, then divide among six 150ml serving jars or glasses. Refrigerate until completely chilled and set (3 hours). Serve topped with a dollop of créme fraîche, dusted with cocoa, with biscuits for dipping.
 bon fin de semaine à tous, Leeann x
 

4 comments:

  1. A beautifully decadent pud for my Valentine next week! The dining table looks so welcoming I'm sure you and your guests had a wonderful evening.
    Bon weekend from Normandy.

    ReplyDelete
    Replies
    1. Bonjour à vous deux, I made them again yesterday and they are so yummy. I also made a tarte aux pommes using the last of the calva that I gave Guy for Christmas.
      We are looking forwatd to revisting Normandy later in the year so that we can stock up on calva and cidre.

      BFN, Leeann x

      Delete
  2. Dearest Leeann,
    Guess I would use the thick coconut cream to make it more healthy and also use coconut palm sugar for low glycemic index.
    Always a very delicious and presentable dessert.
    Happy Valentine's Day to you both.
    Mariette

    ReplyDelete
  3. Bonjour Mariette, I may just give this a try using the coconut cream and palm sugar. I used to use a lot of palm sugar when making thai curries. Merci for the tip.
    Leeann x

    ReplyDelete

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