Little Chocolate Pots de CrèmeTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Waiting time: 12 hours
Cooking time: 50 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:361.7 kcal
Proteins:3.9 g
Fats:28.8 g
Carbohydrate:23.2 g
Fibers:1.1 g
Sugar:18.9 g
Cholesterol:202.7 mg
Sodium:37.9 mg
Calcium:71.6 mg
Energy:926 kcal
Proteins:10 g
Fats:73.6 g
Carbohydrate:59.3 g
Fibers:2.9 g
Sugar:48.5 g
Cholesterol:518.8 mg
Sodium:97.1 mg
Calcium:183.3 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
ml
partly skim milk
250
g
dark chocolate
175
g
sugar
8
egg yolks
1
whole egg
METHOD
- Chop the chocolate with a knife and place in a large heat-resistant bowl. Bring the milk and sugar to the boil. Once it begins to boil, remove from the heat and pour over the chocolate. Stir gently until smooth.
- Cool, then whisk in the egg yolks and whole egg. Strain and refrigerate for 12 hours.
- Divide the mixture into little individual dishes, allowing 2 per person.
- Preheat the oven to 90° C (180° F). For a convection oven, place the dishes directly on the rack. For a traditional oven, place them into an oven-proof dish and pour in water to reach 3/4 up the sides. Cook in the oven for 50 minutes.
- Cool, then refrigerate until serving time. The surface of the cream should be smooth and shiny as a mirror.
SOMMELIER
We recommend a 15-year old Maury Mas Amiel
CHEF'S NOTES
A recipe from the "Bistrots d’à côté": Flaubert, La Boutarde and L'Absinthe
