Chocolate and Espresso Pots De Crème This is a traditional 17th century, classic French dessert which literally means pots of cream. Though technically, this dessert is baked in a hot water bath to form a custard base, these days, the modern variations are usually frozen overnight to get a similar effect. This is a no bake, short cut recipe which is ideal for on the go, working people. If you love chocolate as much as I do, you will love these Chocolate and Espresso Pots De Crème! These are lighter than chocolate mousse and denser than chocolate shots and have a creamy consistency which makes them perfect for dessert after a heavy dinner. The total time required to make these sinful, decadent chocolate pots is less than five minutes and the refrigerator does most of the work for you! The toughest part about making this dessert is....waiting for it to set! I had seen a version of this recipe on foodnetwork/recipes/food-network-kitchens/chocolate-pots-de-creme-recipe.html, I modified it and added espresso and cinnamon to bring out the natural coco flavour. In this recipe I have used a mix of dark and white chocolate, if you wish, you can use milk chocolate, bittersweet chocolate or 70% cocoa chocolate (just ensure that the proportion stays the same). The only thing you can’t replace is the eggs, as the eggs bind the chocolate together like a pudding and give it that creamy texture. Besides that, you can even add the liqueur of your choice to take this dish to a different level! Once the dessert is ready, you can serve it as it is, or whip up some cream and top it up to the brim to make it drool worthy. It is a very versatile recipe which you can tweak to suit your taste buds. This is the easiest, yummiest and most sinful dessert that can be made in no time and tastes divine at any time of the day.
Posted on: Sun, 02 Nov 2014 06:48:25 +0000
Trending Topics
Recently Viewed Topics
© 2015