Here we are my nice readers and friends, preparing in our heads some menus for a special one, or just two best friends, for the special someone or someones that really count this year in our lives.
Oh how romantic am I now? Well, going back to this magnificent Pots à la creme au chocolat et au cafe‘, this is the most incredible, decadent and luscious, sexy chocolate baked custard you could have !
Not only a total delight, yet so easy to make, in many small delicious cups, waiting for Valentine’s dinner dessert and afterwards which is a good thing… Finally they refrigerate very well keeping all that rich chocolate mocha flavors that gives you chills!!
I realize that we are doing the Valentine dinner menu backwards but does really matter? They came out so delicious, I could wait no longer to share with you, It’s such a classic romantic French delicacy!!!
Ingredients: serves 6 to 8
- 1 + 1/2 cups milk, whole preferabbly
- 1/2 cup liquid heavy liquid cream
- 1 tablespoon instant coffee powder
- 7 ounces semisweet chocolate chopped
- 2 teaspoon coffee liqueur (Kalhua or Amaretto)
- 2 teaspoon vanilla extract
- 7 eggs yolks
- whipped cream for decoration
Ingredients for 2
- 3/4 cup of milk + combined heavy cream or only heavy cream
- small teaspoon instant coffee powder
- 1/4 teaspoon vailla extract
- 1/3 cup semi sweet chocolate chopped
- 1 large egg yolk
- 1 teaspoon sugar
How to make it :
- Prepare oven proof ramequins, set them in a roasting pan then preheat oven at 325F.
- Pour milk and cream in a large saucepan, add coffee powder stirring to dissolve, add vanilla extract, sugar.
- Over medium heat bring to a gentle boil, stirring well to dissolve sugar and coffee.
- Remove from heat now add chopped pieces of chocolate, stir well until chocolate melts and mixture is smooth, add coffee liqueur, let is sit for 2 to 3 minutes.
- In a medium large bowl, whisk egg yolks, when done, add chocolate mixture slowly until all well combined , then strain the custard it into a large pitcher or a big measuring cup and let it cool, whisking lightly, for 10 minutes.
- When cool, pour chocolate custard into ramekins, fill the oven pan with boiling water up halfway to ramekins sides.
- Bake for 30 to 35 minutes, covered with foil, poked with some holes, till custard is well set on the edges, still unset (slightly shaking on the center)
- Remove ramekins from water, let it cool at room temperature at least 1 hour.
- Cover with plastic wrap each pot and refrigerate for 2 hours up to 1 day.
- To serve top with whipped cream and raspberries, cherries or strawberries, previously tossed in a sugar lemon mixture (2 tablespoons of sugar with 1 teaspoon of lemon).
Exotic heavenly delicious!!! To share with Love!!!!
All the other FRENCH RECIPES >