Petit Pot Au Chocolat
Also known as Petit Pots de Crème au Chocolat Noir
A little pot of chocolate! What on earth does that mean?
A small earthenware dish with chocolate in it….
Too simple, too unromantic, Well we couldn’t be more wrong
These small warm chocolate custard indulgents are some of the most delightfully authentic bistro and charming desserts found in culinary France.
The Pot de crème is a custard dessert dating back to the 17th century which also refers to the porcelain cups in which they were served.
They are able to be baked in the porcelain as a Bain Marie ( a water bath ) is used to gently cook the custard on a low heat.
Made with 5 simple ingredients, Chocolate, double cream, milk, eggs & sugar, it’s the cooking method which transforms them into a warm rich sexy dessert.
The type of chocolate used is really important here. We recommend for home cooking, Green & Blacks 70%*
Organic dark chocolate. It is smooth and rich, not too sweet and has a hint of fruitiness.
*70% of the chocolate has been made purely with ingredients found purely in the cocoa bean.
Use whole milk, large free range eggs and a rich double cream.
Serves 6
160ml Double cream
20g Caster sugar
150g Dark chocolate ( Brocken into small pieces )
85ml Whole milk
1 egg
- Heat the sugar & cream together & bring to boil
- Pour over the chocolate & whisk until the chocolate melts and is silky smooth
- Add the milk to cool the mixture (so the egg does not scramble)
- Finally add the egg and combine
- Pass mixture through a fine sieve into your pots
- Place pots into a Bain Marie so they are 1/2 covered by warm water
- Bake in oven at 150 degrees Celsius ( 300 Fahrenheit ) for 25 minutes until cooked. You can test this by seeing if there is a slight set wobble to the custard, if it’s too runny you can put back for another 5 minutes.