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Brighten up your Easter brunch with this classic French, decadent, yet very simple to make, chocolate pots!
You would not believe how easy is to make it. No baking required, prep time just under 15 minutes.
Add some chocolate Easter eggs on top and a touch of orange zest and here you have a crowd pleaser.
Who can say no to a chocolate dessert?
Easter Chocolate Pots
Prep Time
15 mins
Total Time
15 mins
Course:
Dessert
Servings: 4 servings
Ingredients
- 9 ounces of dark chocolate chopped (I have used Nestle dark chocolate chips)
- 1 &1/4 cups whole milk
- 2 cups heavy cream
- 6 large egg yolks
- 4 tablespoons sugar
- a pinch of salt
- 1 teaspoon pure vanilla extract
Instructions
-
Place the milk, granulated sugar, salt and 1 cup cream, in a saucepan over medium low heat and bring to a simmer, stirring constantly. Add the chocolate and the vanilla extract and continue stirring with a heatproof spatula until all the chocolate is melted. Remove from the heat.
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Meanwhile, beat the yolks in a large bowl using a whisk. Slowly pour the chocolate mixture into the eggs, one spoon at a time, being careful not to scramble the eggs. Keep whisking. Once almost half of the melted chocolate is incorporated, pour the rest in and mix thoroughly.
-
Divide the chocolate mixture into 4 glasses (just a bit under the half line) or ramekins, cover them with plastic wrap and refrigerate until set (for about 4 hours), if you want to serve them the same day. Chocolate pots are perfect as I usually make them a day ahead and keep them refrigerated.
-
Before serving, whip lightly the cup of cream left. Top the chilled glasses with the whipped cream, Easter eggs and some orange zest and serve immediately.
Recipe Notes
Recipe adapted from Curtis Stone - Coles recipes
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