Yesterday was my birthday and I wanted something chocolate and very rich!!! I have been wanting to try this recipe for a while and it was just what I was looking for. The flavor is wonderful especially with the addition of the salt. These are so rich you can only eat a small amount in one setting.
Recipe: (for 4)
4 oz good quality milk chocolate, chopped in small pieces
2 egg yolks, beaten lightly with 2 teaspoons of light brown sugar
3/4 cup of whipping cream
1 teaspoon of vanilla extract
2 teaspoons of Grand Marnier
1/4 teaspoon of Fleur de Sel
In a double boiler, melt the chocolate. Once it has fully melted, add the cream and whisk so that the mixture become a uniform color of brown. Add a small ladle of the chocolate mixture to the beaten eggs and stir to temper the eggs. This ensures that the egg slowly heats up before being added to the heat so it doesn’t curdle. Slowly add the egg mixture to the chocolate and cream mixture and stir with a whisk. Add the vanilla, salt and Grand Marnier. Cook on the double boiler for 3-4 minutes, whisking gently. Once the mixture has thickened, remove from the heat and stain to remove any egg lumps. Transfer to small ramekins or espresso cups and leave to chill in the fridge for at least 2 hours, or until set. Serve with a dollop of whipped cream and some chocolate shavings. Enjoy!
The recipe called for milk chocolate but I wanted something dark and it already had the Fleur de Sel in it. You also can’t go wrong with Godiva!!!
The first thing you need to do is chop your chocolate into small pieces. I also added some chocolate chips. You want to melt the chocolate in a double boiler but I just used two pots.
While the chocolate is melting you want to lightly beat your egg yolks with the brown sugar.
When the chocolate is melted it is time to add the whipping cream. You will whisk this till the mixture is smooth.
It should look something like this…..
You do not want to curdle the eggs so add a small amount of the chocolate mixture to the melted chocolate. This is called tempering the eggs.
Now add the egg yolks into the pot with the melted chocolate.
Next add your vanilla and Grand Marnier. I did not need to add the sea salt since the chocolate had it in it. As you can tell I also used Kahlua instead of the Grand Marnier.
Whisk this until the chocolate mixture had started to thicken. This takes about 3-4 minutes.
Oh!! What to put this wonderful dessert in!!! I decided to use espresso cups and little sampler cups.
Fill your ramekins or espresso cups with the chocolate mixture. Put the little pots in the refrigerator till set ( about 2 hours.)
When you are ready to serve your Pot-de-Creme whip your heavy cream.
Add a dollop of whipped cream on the top and jut enjoy!!!! It was everything I wanted! 🙂