These chocolate pots are just rich enough to satisfy your most intense chocolate cravings while remaining delicate and approachable.
Dark and complex with the delicate flavor of black tea and the citrusy scent of bergamot, each spoonful is plush and velvety like the center of a good chocolate truffle.
Thankfully the method for making these is as simple as can be. You infuse coconut milk with earl grey tea leaves and a strip or two of citrus while you chop your chocolate and whisk together your eggs and coconut sugar. (This is the time to splurge on that great quality bittersweet chocolate since its flavor takes center stage.) The chocolate goes into the pot and then the whole thing gets whisked into the egg mixture. That’s it, you’re done.
All that’s left to do is bake them until just set. And don’t let the thought of baking in a water bath scare you off; it’s as easy as filling a baking pan with hot water from the faucet and into the oven it goes surrounding each chocolate pot with gentle, even heat to ensure the smoothest results.
Chocolate pots de crème are one of those numbers that’s impressive but dead simple to make. You can serve them either straight from the fridge for a firm ganache-like texture or bring them out ahead of time if you prefer a softer mousse-like feel. Either way they are deeply chocolatey and fit quite nicely into a quiet evening at home with the one you love or a fancy dinner party with friends.
What’s your favorite chocolate dessert?
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