Tradition starts at the table.

Chocolate Grand Marnier Pot De Crème

Chocolate Grand Marnier Pot De Crème

Pot De Crème’s is on my list of top ten favorite desserts.

I posted the following recipe on my first blog almost 8 years ago and I still love it. It seems like Pot De Crème’s have come and gone as far as food trends go. One day they were all over and now you hardly see them and they are really worth the effort when finished off properly.  I can still remember when I made these particular ones in the photo.  They were so good I forgot to take a proper photo.  That will have to wait until next time.  I hope I manage to get one then!

Chocolate Grand Marnier Pot De Crème

This version is topped off with an orange Sabayon. Both textures are soft and creamy, but the subtle difference makes it so much more decadent.

Course Dessert
Cuisine French
Keyword chocolate dessert, Chocolate Grand Marnier Pot De Crème, Chocolate pot, Pot de cream
Servings 8 people
Author admin

Ingredients

Pot De Crème

  • 3 cups full cream milk
  • 5 ml Vanilla
  • 3 eggs
  • 3 egg yolks
  • 3 tsp sugar
  • 30 ml castor sugar
  • 2 tbsp grated 100% cocoa
  • 50 g milk chocolate

Sabayon

  • 4 egg yolks
  • Rind of one orange
  • 60 ml Grand Marnier
  • 60 g sugar

Instructions

For the Pot De Crème

  1. Preheat your oven to 150 degrees. Put eight cups or ramekins into a baking tray that will hold water half way up your containers.
  2. Bring the milk to a simmer, remove from heat and add the chocolate, cocoa and vanilla. Stir to let the chocolate and cocoa melt into the milk evenly. Mix the eggs, yolks and sugar with a fork or whisk, but do not allow it to get foamy. Add a little milk and stir to prevent the eggs cooking. Stir in the rest of the milk. Pass the mixture through a sieve and carefully pour them into eight cups or ramekins.
  3. Put the baking tray into the oven and pour in enough water to fill the tray halfway up your containers. Cover with a sheet of baking paper and bake until just set. Take the chocolate pots out of the water immediately and chill.

For the Sabayon:

  1. Beat yolks and sugar in a double boiler until your whisk leaves ribbons of the mixture trailing down. Add the orange rind and Grand Marnier and stir until mixture is thick and foamy.

  2. Take the bowl off the heat and whisk until cold.

  3. To serve, spoon a dollop of the Sabayon over each ramekin and dust with cocoa.

For more chocolate desserts have a look at my Chocolate Round-Up.  Also if you like this recipe or Pot De Crème’s in general, check out this Crème brûlée recipe.



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