Petit pots de creme au chocolat et café- Decadent delicious Chocolate coffee perfumed pots de creme

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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 >

0 comments on “Petit pots de creme au chocolat et café- Decadent delicious Chocolate coffee perfumed pots de creme

  1. This looks absolutely INCREDIBLE! Going to my my teens make it and we will post the results! Thank you.

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