Velvety chocolate pots de creme
0
- Prep Time15 min
- Total Time15 min
- Makes1 cup (250 mL)
Andreas Trauttmansdorff
Ingredients
84 g bittersweet chocolate, about 3 squares
1/4 cup icing sugar
1/4 cup cocoa powder
1 tbsp all-purpose flour
1 cup 2% or 3.25% milk
1/4 tsp vanilla
generous pinch cardamom, optional
1/4 cup 35% cream
2 tsp icing sugar
1/2 tsp orange zest
Instructions
Finely chop chocolate. In a saucepan, whisk 1/4 cup (50 mL) icing sugar with cocoa and flour. Slowly whisk in 1/4 cup (50 mL) milk until evenly mixed, then gradually whisk in remaining milk. Place over medium heat. Bring to a boil, stirring constantly, 4 minutes. Remove from heat. Stir in chocolate, vanilla and cardamom. Stir constantly until chocolate is completely melted and smooth, 1 minute.
Spoon into 2 small glasses, dessert dishes or coffee cups. Cover with plastic wrap. Refrigerate at least 3 hours, preferably overnight, or up to 3 days. Just before serving, place cream and 2 tsp (10 mL) icing sugar in a small bowl. Using an electric mixer, beat on high until soft peaks form when beaters are lifted. Stir in peel. Dollop over cold chocolate.
Nutrition (per serving)
Calories 498, Protein 10g, Carbohydrates 54g, Fat 29g, Fibre 6g.
Wine Pairings
Fresita (Chile, $14) A ruby-red potion of Chilean sparkling wine blended with fresh hand-picked strawberries and packed with brilliant bubbles. Also makes a superb cocktail mixer.
http://www.lcbo.com
(Widely available)
A few sinful spoonfuls of this French-inspired pudding creates an ooh-la-la ending to a romantic meal.
