Mmmmm chocolate in a dish and banana's today is every one's day! There are so many yummy recipes out there for the sweet combination of chocolate and banana's it's unreal!
Now if your like me you've heard of Pots de creme and wasn't quite sure what is let alone how to make it your in luck you've stopped by! I have the answer for you.
Pots de creme is refers to both the custard dessert as well as the small lidded pots this dessert is served in. Pot de creme, or pot-au-creme translates from French to English as "pot of cream".
In laymen terms yummy custard in a dish that is usually chocolate, better than pudding but creamy and sinful such is custard!
Ingredients:
2 1/2 cups chilled whipping creme
1 tablespoon plus 1 teaspoon instant espresso powder
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 large eggs yolks room temperature
2 tablespoons sugar
1 teaspoon vanilla extract
pinch of salt
Chocolate covered coffee bean candies
1 tablespoon plus 1 teaspoon instant espresso powder
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 large eggs yolks room temperature
2 tablespoons sugar
1 teaspoon vanilla extract
pinch of salt
Chocolate covered coffee bean candies
Directions:
Position your oven rack in the center of the oven and preheat to 325 degrees.
Combine
2 cups of the creme along with the espresso powder in a heavy medium
saucepan. Bring the mixture to a simmer while you whisk, dissolving the
espresso powder. Once simmering, remove from the heat and add the
chocolate and stir until it is melted and smooth. Set aside.
Select a large bowl. Whisk in the egg yolks, sugar and vanilla, and salt until it is well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
Place 6 - 3/4 cup dishes (soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 minutes.
Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
To Serve
Beat the remaining whipping creme until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each dish and top with a chocolate covered coffee bean.
Instant Espresso Powder- If you can't find this in your local grocery store you can substitute regular instant coffee but you will not get the same rich flavor
Select a large bowl. Whisk in the egg yolks, sugar and vanilla, and salt until it is well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
Place 6 - 3/4 cup dishes (soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 minutes.
Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
To Serve
Beat the remaining whipping creme until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each dish and top with a chocolate covered coffee bean.
Instant Espresso Powder- If you can't find this in your local grocery store you can substitute regular instant coffee but you will not get the same rich flavor
Now for some links and some for banana too!
Now for the banana links!
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