Posted by Grace Massa Langlois on Friday, 16th April 2010

White Chocolate Pots de Crème with Blueberry Sauce and Hazelnut Florentines is the perfect dinner party dessert.  I love to entertain family and friends and I am always on the hunt for a dessert recipe that is not too difficult to make and one that I can make ahead of time.

A photo of 3 small bowls stacked with the top bowl full of blueberries (white bowl, blue bowl, white bowl) on top of a square white plate with a side of blueberries and a silver spoon.

I always try to keep the day of my dinner party all about the appetizer and the main dish, especially so when I am having my family, there are 40+ of us. The extra nice thing about this dessert is that you can make it in stages.  The Hazelnut Florentines can be made a few weeks in advance if you want, they freeze beautifully.  The Blueberry Sauce can be made a few days in advance and the White Chocolate Pots de Crème can be made the day before.

A close up photo of hazelnut florentines on a white gold rimmed plate and on the side a white napkin with a blue flower pattern and two small silver spoons.

I am a big lover of chocolate but always tend to lean towards dark chocolate.  I rarely use the white chocolate and I seem to only buy it at Easter when the store’s shelves are stock full of them.  Even then it is always just to eat.  I thought I would change that this week and I remembered a dessert that I’d found a while back by Emeril.

A close up photo of 2 white bowls filled with white chocolate pots de creme with blueberry sauce sitting on a rectangle white dish.

I made a slight change in the Florentine recipe, I used hazelnuts instead of pecans because I love hazelnuts and chocolate together and I chose to make a blueberry sauce rather than the pomegranate Emeril used.   I thought I would use some of the blueberries in my freezer from last year’s summer bounty plus blueberries happen to be one of my favourite berries of all time, so versatile too.

A close up photo of a white bowl containing white chocolate pots de creme, blueberry sauce and one florentine cookie.

Liana and I tried it this morning, (I know way to early for dessert but we couldn’t help ourselves) absolutely delicious!  I will definitely turn to this dessert time and time again.

Another perfect make ahead dessert is Crème Brûlée.  You could make the custard the day before and brûlée just before serving.  Two of my favourites are the Classic Crème Brûlée and the Maple Crème Brûlée.  If you prefer to stay in the chocolate family, Baileys Chocolate Pots de Crème has always been a huge hit.

A photo of a white rectangular dish containing 2 white bowls of white chocolate pots de creme with blueberry sauce, along side a white, gold rimmed plate with 5 florentine cookies, along side a white linen napkin with a blue flower pattern with 2 silver spoons.


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Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cookies, Custards, Creams & Mousses, Dolci al Cucchiaio, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts

Comments (9)

9 Responses to “White Chocolate Pots De Crème, Blueberry Sauce & Hazelnut Florentines”

  1. Chef Dennis Says:

    you went all out on this dessert, while I do also prefer dark chocolate, evey now and then i do enjoy white chocolate, I think the pots de creme, with the fresh blueberry and florentine….it must be heaven.

    yikes now I’m hungry

  2. Grace Says:

    Thank you Dennis, I have to say I ate more than one, couldn’t help myself, they were so good.

  3. Linda Moss Says:

    Great Blog

    I will be checking this one regularly.

  4. Grace Says:

    Thank you Linda, new post up tomorrow.

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