Chocolate Pot de Creme
- 35 min
- not spicy
- Serves 4
Chocolate pot de creme: dark and milk chocolate in cream, whisked with egg yolks and baked in a water bath. Serves 4, 35 minutes plus chilling, video.
Ingredients
Milk50 ml
Fresh Cream240 ml
Dark Chocolate50 grams
Milk Chocolate150 grams
Vanilla Essence½ tsp
Egg Yolk3
OrangeFor Garnish
Whipped CreamFor Garnish
Pitted CherriesFor Garnish
Contains: milk, egg, soya.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 496kcal | 1984kcal |
| Protein | 7.2g | 29g |
| Carbohydrate | 33g | 132g |
| Fat | 37g | 148g |
| Fibre | 2.2g | 8.8g |
| Sugar | 28g | 112g |
Cookd masalas for dark chocolate
Method
Heat the milk and cream together, pour over the chopped chocolate and allow it to melt.
Whisk in the egg yolks and divide into portion bowls. Place the bowls in a baking pan and pour hot water to half the height to create a water bath.
Bake in a preheated oven at 170C for 20 mins. Then chill it for 2 hours in the refrigerator and serve it chilled
Before you start
- How long does Chocolate Pot de Creme take?
- 35 minutes from start to finish. That is 15 minutes of preparation and 20 minutes of cooking.
- How many people does Chocolate Pot de Creme serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chocolate Pot de Creme vegetarian?
- It is eggetarian: no meat or fish, but it does contain egg.
- Is Chocolate Pot de Creme spicy?
- No, it is not spicy.
- What do I need to make Chocolate Pot de Creme?
- 50 grams Dark Chocolate, 150 grams Milk Chocolate, 3 Egg Yolk, 50 ml Milk, 240 ml Fresh Cream, ½ tsp Vanilla Essence, and a few more listed on this page.
- Do I need a pressure cooker for Chocolate Pot de Creme?
- No, it is cooked in an open pot.
- How many calories are in Chocolate Pot de Creme?
- About 496 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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