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Dark Chocolate & Frangelico Pot de Creme

Prep Time:

15 minutes

Cook Time:

1 hour

Serves:

Eight 4 oz ramekins

Level:

Intermediate

Ingredients

Custard

5 egg yolks

2 cups cream

¼ cup granulated sugar 

½ cup Frangelico

5 oz bittersweet chocolate

1/2 tsp vanilla

1/2 tsp kosher salt


Cream Topping

1 cup cream

1 tbs sugar

½ tsp cardamom bitters

-whisk together until desired texture

Preparation

  1. In a large stock pot on medium high heat combine cream, sugar, Frangelico, vanilla and salt. 

  2. Crush chocolate and slowly add to mix until smooth.

  3. Prepare egg yolks in a separate bowl.

  4. Slowly add 1 cup of cream mixture to yolks. Make sure to incorporate slowly to not burn the egg yolks.

  5. Slowly pour yolk mixture back into the main stock pot.

  6. Strain through a sieve. Once mixture is entirely strained, fill six, 4oz ramekins.

  7. Place ramekins in baking pan. Fill halfway to top of ramekins with boiling water. 

  8. Bake @ 275 for 1 hr, rotate pan at 30 minutes.

  9. Remove from pan and chill for 1 hour. Top with whipped cream, dust with shaved dark chocolate.​​

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