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Simple, elegant and light.
In the bowl of a mixer whip the cold whipping cream to stiff peaks. Add the confectioners’ sugar and gently fold it into the cream.
Wash and thoroughly dry your fruit, then fold it into the cream mixture. Dollop the mixture into small ramekins or oven proof bowls.
Sprinkle a generous amount of the raw sugar over the tops of each bowl. Using a propane kitchen torch, scorch the sugar, trying to avoid getting too much of the whipped cream. It helps if there are pockets of sugar, rather than a light sprinkling. Do not under any circumstances put the dishes in the oven. It will melt the whipping cream and not be pretty, or tasty. Once complete, put the dishes in the refrigerator to allow the sugar to harden.
You may prepare the dessert one day ahead of serving it but no longer.
Makes 6-8 servings.
Recipe adapted from Saveur.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!