In the mood for a decadent chocolate treat? BRIX has spoiled us with a recipe for Chocolate Pots de Crème, a surefire favorite for any chocolate lover who wants to tuck in and also impress their dinner guests! Recipe serves 8.
170 g dark chocolate (chopped)
675 g cream (around 30% fat content)
45 g sugar
8 egg yolks (around 160 g)
2 g orange zest
A pinch of salt
Whipped cream and toasted nuts (hazelnuts, almonds, pistachios) to serve
Preheat the oven to 175°C (350°F), and set aside 8 custard cups, 175 ml each. Use a baking pan deep enough to hold water (bain-marie) and can accommodate the 8 cups. Pour water to reach halfway up the sides of the pan and put the pan in the oven while oven is heating.
Pour water into a saucepan and put on low heat, choose a stainless steel bowl that will fit securely the rim of the pan. Put the chopped chocolate into the bowl, put the bowl over the pan and put over low heat. Stir occasionally until chocolate is melted then remove from heat.
Combine cream, sugar and salt in a saucepan, place over medium heat. Add the orange zest. Heat to just under a boil and pour into the melted chocolate. In a different bowl beat the egg yolk until well blended. Slowly add the chocolate and cream mixture to the egg yolks and whisk slowly until well combined. Line up the custard cups and fill equally with the chocolate mixture. Remove the bain-marie from the oven and place the molds in the bath. Bake for 20-25 minutes. The center should be still wobbly, but the side should be well set. Let cool before serving. Serve with whipped cream and toasted nuts.