Chocolate Pots de Cremes

• 18 September 2008

Nicole shared an excellent suggestion here. When I saw these little pots at the grocery store in southern France, I knew just what to do with them...and just as she stated, it was truly delicious yogurt as well. Bonus.

You can find the recipe I used here. I just added whipped cream and dark chocolate shavings (use a peeler to make these and then chill). The Husband will attest this is his absolute favorite dessert. He begs me to make these all the time...and every now and again I give in :)

Oh, and one last thing...make sure you double the recipe if you want at least 6 custards. For some reason I can never get a full 4 out of just one recipe. Plus, I figure if I'm going to the effort, I might as well have a few extra :) Oh and another thing (I promise to stop after this!) make sure you use high quality chocolate like Callebaut, Valrhona, Guittard or Ghirardelli. You'll find the latter two in your local grocery store, in the baking aisle. The first two can be procured at specialty baking/cake supply stores (here in SLC that's Orson Gigi and Bakers C&C).


5 comments:

Shannon said...

Yummy!!! Yours looks much better then the one on ms.com! :D Can't wait to try these.

Marianna said...

LOVE the pots! I've been looking for cute pots to make this for ages, but haven't come across any here in the US. Any ideas???

nicole hill said...

this is the link to the shirt!

http://www.gilt.com/s/miguelina/product/6734518

only available in a medium, though.

noelle said...

dumb question...but when do you put the whipped creme on? do you do it just before serving or a few hours before? and early in advance do you make them. do you sweeten your whipped creme at all? sorry, i just wnat to make it just like you!!! thanks for sharing.

Stephanie said...

Marianna, I saw some Apilco (French porcelain) knock offs at Target the other day...on clearance...and they might work. Really, any pot will do. I've seen Williams-Sonoma offering white pots with lids for similar recipes. Normally though, I just use large ramekins. Sur la Table has some nice ones in the 8 oz size.

Noelle, I make sweetened whipped cream separately and then put on after the custards are firm or right before serving. The latter is usually ideal. You can make the custards the morning of and use that night. Sweeten your whipped cream with a little vanilla and sugar. For one cup of heavy cream use 1 tsp. vanilla (real vanilla) and 1/2 to 1 tablespoon sugar. Try that on for size and see what you like. I mix it up (using more or less of certain ingredients) a little each time. There is no exact way of doing it. Good luck! Let me know the results!

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