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Pots de Crème au Chocolat

There are days when I feel like pampering myself with a decadent dessert that rich and chocolate-y yet easy to put together with no fussy steps. Today is just the day. Just this morning, Tiger told me he had to go for a work meeting at night. After being together for so many years, I still can’t get used to the idea of not having him around .
To chase the hubby-not-around blues away, I’m going to catch up on my favorite “Running Man” and kick back with a bowl of this insanely dark chocolate indulgence – Pots de Crème au Chocolat (Dark Chocolate Pots).

 

Ingredients:
2 cups (100 g) good quality dark chocolate (60% – 72%)
1 ½ cup (350 ml) milk
½ cup (110 g) granulated sugar
1 tbsp (15 g) corn flour
1 tsp vanilla extract
2 large egg yolks
Pinch of salt

Makes 4 x 3-inch ramekins

Recipe source: SimpleCookingChannel 

The line up.

The line up.

In a medium pot on low heat, combine sugar, corn flour, salt and 1/3 cup milk together.

v

 

Add in egg yolks and the rest of the milk.

k

k

 

Keep stirring until mixture thickens, for approx. 10 -1 5 mins. Do not let the mixture boil. Once the mixture coats the back of a spoon, turn off heat.

k

 

Add in vanilla extract and dark chocolate. Stir the mixture until all the chocolate is melted.

l

l

 

Prepare 4 small ramekins or cups.

You could use ramekins or cups.

You could use ramekins or cups.

Or even shot glasses! :-P

Or even shot glasses! 😛

 

Use a strainer and pour the chocolate custard into each ramekin. The strainer will catch any undissolved egg or chocolate.

;

 

Cover with cling wrap and refrigerate for at least 4 hours or overnight.

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Serve chill as it is or top it with whipped cream, chocolate shavings, nuts or any toppings you fancy.

bear naked food pots de creme au chocolat

bear naked food pots de creme au chocolat

pots de creme au chocolat

bear naked food pots de creme au chocolat

 

 

 

Pots de Crème au Chocolat
 
Prep time
Cook time
Total time
 
A rich, decadent dessert with no fussy steps - strictly for dark chocolate lovers.
Recipe type: Dessert
Serves: 4 x 3 inch ramelins
Ingredients
  • 2 cups (100 g) good quality dark chocolate (60% - 72%)
  • 1 ½ cup (350 ml) milk
  • ½ cup (110 g) granulated sugar
  • 1 tbsp (15 g) corn flour
  • 1 tsp vanilla extract
  • 2 large egg yolks
  • Pinch of salt
Instructions
  1. In a medium pot on low heat, combine sugar, corn flour, salt and ⅓ cup milk together. Add in egg yolks and the rest of the milk. Keep stirring until mixture thickens, for approx. 10 -1 5 mins. Do not let the mixture boil. Once the mixture coats the back of a spoon, turn off heat.
  2. Add in vanilla extract and dark chocolate. Stir the mixture until all the chocolate is melted. Prepare 4 small ramekins or cups. Use a strainer and pour the chocolate custard into each ramekin. The strainer will catch any undissolved egg or chocolate.
  3. Cover with cling wrap and refrigerate for at least 4 hours or overnight.
  4. Serve chill as it is or top it with whipped cream, chocolate shavings, nuts or any toppings you fancy.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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