Posted on Friday, 20th January 2012 by Grace Massa Langlois
I was immediately inspired to make these Pots de Crème when I ran across a few unopened parcels from a “food prop” shopping spree I took a few months ago. It was like Christmas all over again. Every time I return from one of my shopping trips I sneak in the house with all my bags and tuck them away before my son, Matthew, can see them. He thinks I am obsessed with “kitchen stuff”. Although I would never admit it to him the never-ending stacks of dishes, linens, cutlery (I could go on and on) is a clear indication of my “passion”. I’ve spent the last week trying to organize my food props and create some semblance of order in what Matt terms “clutter”. It’s hard work! I thought I would reward my efforts with a special treat, velvety and rich petits pots de crème au chocolat.
I flavoured the simple custard with Frangelico. Frangelico, hazelnut liqueur, with hints of vanilla and dark chocolate is produced in the Piedmont region of Northern Italy. The liqueur gives the custard an irresistible hazelnut flavour. I enhanced the subtle flavours of the liqueur in the pots de crème by infusing the vanilla in the cream and using a combination of dark and bittersweet chocolate.
Pots de Crème is traditionally served in small-lidded pots with a single delicate handle. The lid prevents a skin from forming on the top of the custard. In fact, Pots de Crème refers to both the custard dessert and the small pots the dessert is served in. I’ve been searching the antique markets for quite some time in hopes of finding a vintage set in white.
When I was researching the history of the dessert I learned there are special “chocolate spoons” that were all the rage during the time of the “chocolate” revolution. Apparently the smaller version of the spoon fits perfectly in the pots de crème cups. I’ve added them to my list of “must haves” and “must find”.
Now if I could only find a spot to house all my “must haves”. I’ve made it my mission to purge in 2012. I’m not sure how successful I’ll be. Moe, my late husband, was the purger. I’m far too sentimental and I find it so hard to part with things especially if there’s any type of memory attached. And my practical side gets in the way as well. If it’s brand new or if someone in the family may be able to make use of it, then it stays put for another year.
Moe’s reasoning was always if you haven’t used it in the last year you’d never miss it. Of course he was right (most of the time). On more than one occasion I’ve torn the house apart looking for something before the realization sets in and a smile washes over my face and I find myself chuckling because Moe’s probably looking down on me with a grin saying, “you’re never going to find it, it’s gone”.
If I don’t get my “kitchen stuff” organized soon Matthew might put on the “purging” cap and some of my treasures may start to go missing. Thankfully unlike Moe, Matthew has a sweet tooth. So far I’ve been able to appease him with my sweet treats. I served my Chocolate Hazelnut Pots de Crème with sweetened whipped cream and Chocolate Hazelnut Cookies (I’ll share the recipe in my next post). I think I’m safe or rather my treasures are safe for another week.
Have a wonderful weekend!
Chocolate Hazelnut Pots de Crème {Pots de Crème al Cioccolato con Frangelico}
Makes about 950 ml (4 cups)
Serves 8
- 295 ml (1¼ cups) heavy cream, 35%
- 295 ml (1¼ cups) light or coffee cream, 18%
- 113 g (½ cup) caster (superfine) sugar
- 1 vanilla bean, split and seeded
- 6 g (1 tablespoon) unsweetened dark cocoa, sifted
- 113 g (4 ounces) good quality dark chocolate, 70%, finely chopped
- 113 g (4 ounces) good quality bittersweet chocolate, 60%, finely chopped
- 6 large egg yolks
- Pinch of salt
- 15 to 30ml (1 to 2 tablespoons) Frangelico (hazelnut liqueur)
- In a small saucepan, bring the cream, sugar, vanilla bean and seeds to a simmer over medium heat, stirring continuously until sugar is dissolved. Remove from heat, cover and allow vanilla to infuse, 20 to 30 minutes.
- Preheat oven to 150° C (300° F). Prepare bain-marie (water bath); line a deep baking dish with a tea towel (to prevent the custard cups from moving while baking and also to ensure even cooking). Arrange eight ovenproof, 4-ounce custard cups or ramekins in a deep baking dish spacing about 5-cm (2-inches) apart (cups must not touch each other), set-aside. Fill a teakettle with water and bring almost to the boil over medium heat.
- Remove vanilla bean from hot cream mixture. Sift the cocoa into the hot cream mixture and place over low heat, whisk constantly until the cocoa is completely dissolved. Remove from heat and add the chocolate; whisk until chocolate is completely melted. To catch any bits of chocolate that may remain and to give the pots de crème a silky texture, strain the mixture through a fine sieve into a medium pourable container.
- In a large bowl, whisk the egg yolks and salt until combined well. Gradually add the hot chocolate mixture into the egg mixture, whisking constantly. (It’s very important to gradually add the hot mixture into the eggs to prevent the eggs from curdling.)
- Add one-tablespoon of liqueur, taste and if desired add the remaining liqueur. Strain the mixture through a fine sieve into a clean pourable container. Divide the custard evenly among the cups or ramekins (filling each cup no more than three-quarters full). To prevent a skin from forming as the custard bakes, seal each cup with a piece of tin foil.
- Open the oven door and pull out the middle rack halfway; transfer the baking dish to the oven rack. Carefully fill the baking dish with enough hot water to come halfway up the sides of the cups. Carefully push in the oven rack.
- Bake until custard is set around the edges but jiggles slightly in the centre when the baking dish is gently shaken, 30 to 35 minutes (custard will continue to set as it cools).
- Carefully remove the baking dish from the oven. Using tongs, carefully remove the custard cups from the bain-marie. Discard the foil tops and transfer to a wire rack to cool completely. Once cooled, cover with plastic wrap and refrigerate until chilled, about 3 hours.
- Serve pots de crème with a dollop of Sweetened Whipped Cream or crème fraîche and chocolate hazelnut cookies or biscotti.
- Buon Appetito!
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Tags: after school treat, afternoon tea, baked pudding, chocolate, chocolate dessert, comfort food, dessert, desserts, food, food photography, food photos, French desserts, individual dessert, individual desserts, pots de creme, pudding, quick desserts, Valentine's Day
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Recipes
Comments (10)
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January 20th, 2012 at 2:50 pm
I love the cups, they are such a wonderful way to serve your dessert! And I’m the same when it comes to prop shopping, I have to hide them away and hope my boyfriend doesn’t notice! Another wonderful dessert Grace and I can’t wait for that cookie recipe!
January 20th, 2012 at 4:27 pm
Those mugs are fantastic! I would definitely love to enjoy one of these with a cookie (or two)!
January 20th, 2012 at 4:38 pm
Oh wow – this is so gorgeous. My mouth is watering! Love the deep chocolate color
January 20th, 2012 at 6:15 pm
Just the recipe I was looking for. I have egg yolks that need to be used. This is perfect! As ever, I love the food styling and photography on your blog!
January 21st, 2012 at 1:31 pm
They look sinful, and I adore Frangelico!
January 25th, 2012 at 10:43 am
Those little cups & spoons are just adorable! I know how you feel about the kitchen organization. I need help!
January 25th, 2012 at 4:53 pm
Those look amazing! I love anything with hazelnut flavor.
January 27th, 2012 at 11:05 am
[...] Cookies with Chocolate Chunks, the perfect accompaniment to the chocolate dessert (Chocolate Hazelnut Pots de Crème) I shared last week.When I was growing up there were two things my mother could always be certain [...]
January 31st, 2012 at 8:02 am
These look amazing & I am so in love with those little cups & spoons!
March 5th, 2012 at 2:03 pm
[...] Original Recipe: http://gracessweetlife.com/2012/01/chocolate-hazelnut-pots-de-creme-pots-de-creme-al-cioccolato/ [...]