Pots de Crème au Chocolat
February 14, 2011
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It’s just not St. Valentine’s Day without chocolate! Topped with a bit of whipped cream these little ramekins full of goodness are just the thing. This recipe makes four so you and your sweetheart can celebrate again tomorrow.
- 1 cup heavy cream
- ½ cup low-fat plain yoghurt
- ½ cup water
- 3 ounce 100% cocoa unsweetened chocolate
- 1 Tbsp. strong coffee
- ½ cup sugar
- 4 egg yolks
Preheat oven to 300°F. Set a double boiler over heat and add the cream, yoghurt, water, chocolate, and coffee. Heat, stirring often until the chocolate is melted. Add ¼ cup of the sugar and stir to dissolve. If the yoghurt has not entirely smoothed out use a whisk to get everything uniform. Remove from the heat but leave in the double boiler.
Put the egg yolks into a bowl and add the rest of the sugar. Beat vigorously with the whisk until smooth and slightly lightened. Continue whisking while adding ¼ cup of the chocolate mixture very slowly to temper the yolks. Take your time or you may end up with chocolate scrambled eggs. When the yolks are tempered slowly pour them into the chocolate whisking briskly.
Place four 6-ounce ramekins into a shallow roasting pan. Divide the custard evenly among them. Put the pan into the oven then pour the hot water from the bottom of the double boiler into it to come halfway up the sides of the ramekins. Cover loosely with aluminum foil and bake for 55 to 60 minutes or until set.
Remove the pan from the oven and let the ramekins cool until you can handle them. Refrigerate, covered with foil, for at least 2 hours. Served chilled with a dollop of whipped cream.