How to prepare “petit pot de chocolat” chocolate cream

This “little chocolate pot” is an absolutely delicious, rich, chocolatey cream. Bliss in chocolate!

Ingredients (serves 8):

600ml ( 2 1/2 cups) cream
4 egg yolks
1 egg
50g (1/4 cup) sugar
45ml (3 tblspoons) water
225g (1 1/8 cup) medium dark chocolate (I use half milk and half dark chocolate)

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Preheat the oven to 180°C (82° Farenheit). Prepare 8 individual souffle pans (holding 75ml – 5 tblspoons each) on a on a deep baking tray.

Bring the cream to a boil in pot stirring frequently so it doesn’t scorch.

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Mix 3 eggyolks, the whole egg and half the sugar in a bowl.

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Add the hot cream and mix well.

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Heat the water with the remaining sugar in a second, smaller pot. Stir frequently.

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Turn the heat off and add the chocolate stirring until the chocolate has melted.

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Mix the remaining egg yolk into the chocolate mix.

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Now mix the chocolate mix into the cream mix and stir well.

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Now pour the mixture into the pans and pour hot water onto the baking tray filling it about half.

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Bake for about 25 minutes then leave to cool for about 45 minutes.

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Decorate with cream and chocolate chips or with a caramale crust.

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Or, for a special effect, pour high percentage rhum on top and flambè in front of your guests.

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Did you try this recipe? Let me know what you think, did you like it? Do you have any questions or suggestions? Let me know, leave a comment or send me an email using the contact form below or using my contact details.

Author: QuiltingButtercup

I am Susanne and I live in Cesena, Italy, close the the Adriatic coast, with my three cats Buttercup, Coccolina and Puffo. In my blog I want to share my quilting, crafting and cooking-adventures and other stuff that comes up.

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