Recipe courtesy of Geoffrey Zakarian
Chocolate Pots de Crème
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- Level: Easy
- Total: 9 hr 20 min (includes cooling and chilling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 692
- Total Fat
- 54 g
- Saturated Fat
- 34 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 39 g
- Protein
- 8 g
- Cholesterol
- 124 mg
- Sodium
- 402 mg
This dessert is simplicity at its finest. With just a handful of ingredients, you have a decadent and impressive dessert to serve any time of year.
- Level: Easy
- Total: 9 hr 20 min (includes cooling and chilling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 692
- Total Fat
- 54 g
- Saturated Fat
- 34 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 39 g
- Protein
- 8 g
- Cholesterol
- 124 mg
- Sodium
- 402 mg
Ingredients
Pots de Crème:
Crème Fraîche Whipped Cream:
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Directions
Special equipment:
4 espresso cups or 4-ounce ramekins; a piping bag fitted with the star tip- For the pots de crème: In a medium pot, heat the heavy cream over medium heat until simmering. Shut off the heat and add the chocolate, vanilla bean paste and salt. Allow the mixture to sit for about 30 seconds, then whisk to combine. Immediately pour into four espresso cups or 4-ounce ramekins.
- Allow to cool completely at room temperature, then cover with plastic wrap. Place in the refrigerator to chill for at least 4 hours for espresso cups or 8 hours for ramekins, or up to overnight.
- For the crème fraîche whipped cream: In a large chilled bowl with a hand mixer, add the heavy cream, crème fraîche, confectioners’ sugar and vanilla bean paste. Whisk until medium peaks form. Place in a piping bag fitted with the star tip. Pipe on top of each serving to garnish.
- Shave bittersweet chocolate over the top of each with a box grater. Sprinkle with flaky sea salt if desired.
