Last week I finished my Basic cooking course and in that final post I said that I was going to be taking a bit of a break from doing a series, but then I had an idea. I thought it would be fun to do something I really haven't touched on here on the blog; desserts. For the next ten weeks I will be dedicating every Wednesday's post to Simple Summer Desserts.
I will be covering a variety of desserts in this series. Some will be new twists on old favourites some may be ones you've never seen, and some may be desserts that you have always wanted to try (or wanted to make) but you just never got around to it. I hope that you are looking forward to this as much as I am.
Today, we are going to look at how to make Chocolate Pot De Créme. Let's get to it!
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What is pot de créme?
A pot de créme is a French custard dessert. Generally, pot de créme is made in the same way as other custards, starting with beaten eggs to which hot cream and flavourings are added. This mixture is then baked in a water bath until the eggs set.
The version that we are going to look at today is not a true pot de créme. Our version is made as a loose ganache. Meaning hot, flavoured cream is poured over chocolate which is then cooled to set. The key to this is the ratio of chocolate to cream. The more cream, the looser the ganache will be. For a more traditional pot de créme recipe check out this one from Epicurious.
The reason our pot de créme is made differently than traditional versions is for simplicity. The recipe we are going to look at today takes about ten minutes to make, plus time to cool. The traditional version takes much longer. Also, when making traditional custard there is always the chance that the custard may split if the heat is too high or something isn't mixed well enough. That will not happen with our ganache version.
Okay, let's take a look.
Making the pot de créme
The first step in this recipe is to combine some cream with sugar, instant espresso powder, vanilla, and a pinch of salt and bring it to a boil. While the cream is heating, break up some semi-sweet chocolate and put it in a heatproof bowl. Once the cream comes to a boil, pour it over the chocolate and let it sit for about three minutes, then whisk until all the chocolate is melted and the mixture is smooth. The final step is to pour the chocolate mixture into some dishes and let it cool in the fridge.
Instant espresso powder can be found in coffee section of the grocery store. It is fantastic for things like this or flavouring butter cream. It is a great baking ingredients to have around.
There is not much to this recipe. However, top it with a little whipped cream and a chocolate covered coffee bean and you have something truly decidant. Give it a shot for yourself. The full recipe is below. Enjoy!
P.S. This also makes a great frozen dessert.
Ingredients
- 8 oz Semi-Sweet Chocolate
- 1 ¾ cup Whipping Cream
- 2 tablespoon Espresso Powder
- 1 teaspoon Vanilla Extract
- 2 tablespoon Sugar
- Pinch Salt
Instructions
- Bring the cream, sugar, vanilla, espresso powder, and salt to a boil.
- While the cream is heating, break up the chocolate and put it in a heat-proof bowl.
- Once the cream comes to a boil pour it over the chocolate and let sit for 3 minutes.
- Whisk the mixture together until the chocolate is fully melted and it is completely smooth.
- Pour into 6 ramekins and place in the fridge to set for at least 3 hours.
- Serve with a dollop of whipped cream and a chocolate covered coffee bean.
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