Dark Chocolate Cream Jars Recipe
A vegetarian French recipe with dark chocolate - chopped, fresh cream - (25% fat will do), tablespoons caster sugar. Ready in 55 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
13 steps- 1
To prepare Dark chocolate Pots de crème recipe, preheat your Oven to 180 degrees Celsius/350 degrees Fahrenheit
dark chocolate - chopped(100 grams) - 2
Chop up the chocolate and place in a mixing bowl
dark chocolate - chopped(100 grams) - 3
In a Saucepan, heat together the cream, sugar, salt and coffee powder until the sugar dissolves, and the mixture starts bubbling around the edges
fresh cream - (25% fat will do)(240 ml)tablespoons caster sugar(3)instant coffee powder(1/2 teaspoon)pinch salt - 4
Pour this cream mixture over the chocolate and mix until all the chocolate is melted
dark chocolate - chopped(100 grams)fresh cream - (25% fat will do)(240 ml) - 5
Let cool for 10 minutes
- 6
Mix in the egg yolks and vanilla
egg yolks(3)vanilla extract(1 teaspoon) - 7
Pour the custard into small ramekins or oven safe serving bowls
- 8
Place the ramekins/bowls into a larger baking pan
- 9
Fill the outer pan with water up to half the height of the ramekins
- 10
Bake in preheated oven for 30-35 minutes until edges are set but center is still wobbly
- 11
Remove the ramekins from the water bath and cool
- 12
Garnish with shaved chocolate or whipped cream (optional)
dark chocolate - chopped(100 grams)fresh cream - (25% fat will do)(240 ml) - 13
Serve Dark chocolate Pots de crème recipe warm or at room temperature as a dessert during an elaborate French meal
dark chocolate - chopped(100 grams)
Rate this recipe
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Dark Chocolate Cream Jars Recipe
A vegetarian French recipe with dark chocolate - chopped, fresh cream - (25% fat will do), tablespoons caster sugar. Ready in 55 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
13 steps- 1
To prepare Dark chocolate Pots de crème recipe, preheat your Oven to 180 degrees Celsius/350 degrees Fahrenheit
dark chocolate - chopped(100 grams) - 2
Chop up the chocolate and place in a mixing bowl
dark chocolate - chopped(100 grams) - 3
In a Saucepan, heat together the cream, sugar, salt and coffee powder until the sugar dissolves, and the mixture starts bubbling around the edges
fresh cream - (25% fat will do)(240 ml)tablespoons caster sugar(3)instant coffee powder(1/2 teaspoon)pinch salt - 4
Pour this cream mixture over the chocolate and mix until all the chocolate is melted
dark chocolate - chopped(100 grams)fresh cream - (25% fat will do)(240 ml) - 5
Let cool for 10 minutes
- 6
Mix in the egg yolks and vanilla
egg yolks(3)vanilla extract(1 teaspoon) - 7
Pour the custard into small ramekins or oven safe serving bowls
- 8
Place the ramekins/bowls into a larger baking pan
- 9
Fill the outer pan with water up to half the height of the ramekins
- 10
Bake in preheated oven for 30-35 minutes until edges are set but center is still wobbly
- 11
Remove the ramekins from the water bath and cool
- 12
Garnish with shaved chocolate or whipped cream (optional)
dark chocolate - chopped(100 grams)fresh cream - (25% fat will do)(240 ml) - 13
Serve Dark chocolate Pots de crème recipe warm or at room temperature as a dessert during an elaborate French meal
dark chocolate - chopped(100 grams)
Rate this recipe
