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These rich, luscious pots of chocolate creme can be made ahead and refrigerated.  Just take them out a few minutes before serving.  Garnish with amaretto-laced whipped cream and candied violets.


4 oz. semi-sweet (61%) chocolate, chopped
4 oz. bittersweet (70%) chocolate, chopped
4 cups heavy (whipping) cream
1/8 t. sea salt (fine grain)
6 egg yolks, slightly beaten
2-3 T. amaretto

1 cup whipping cream
2 T. powdered sugar
1 T. amaretto

You will also need:
1 small saucepan
1 medium mixing bowl
Bowl with spout for pouring
Hand mixer or whisk for topping
Measuring cups and spoons
Large spoons
8-10 small ramekins or pot de crème dishes
Large baking dish
Tea kettle with hot water

Preheat the oven to 300oF.

Heat 4 cups heavy cream and 1/8 t. salt in a small saucepan until slightly boiling. Remove from heat and add the chopped chocolate. Let it sit for a few minutes for the chocolate to melt. Add the amaretto. Stir well.

Break the egg yolks into the medium mixing bowl and beat slightly. Add a cup of the melted chocolate mixture to the egg yolks and stir well. Add the remainder of the chocolate mixture to the egg yolks. Stir well to blend.

Strain the mixture through a strainer into a bowl with a spout for pouring. Pour the mixture into the ramekins or pot de crème dishes until each one is about ¾ full.
Place the pots de creme into the large baking pan. Place the baking pan onto the middle rack of your oven. Pour hot water into the baking dish, bringing the water up to half the height of the ramekin. (Make sure you don’t get water into any of the ramekins.)

Bake at 300oF for about 50 minutes. The mixture should be set on the sides and a little liquid still in the middle.

Remove from the oven and from the baking plan. Let the pots de crème cool for about 20 minutes at room temperature. Then refrigerate for at least three hours.

Meanwhile, mix together the remaining 1 cup whipping cream , the powdered sugar and 1 T. amaretto . Whip until it forms stiff peaks. Serve on top of the pots de crème as a garnish.

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