Restaurants›Andina›Pot De Crème Du Chocolate Recipe

Pot De Crème Du Chocolate Recipe

Inspired by Andina
Time1h 30m
Serves4

Peruvian dark chocolate custard, hazelnuts, cherries, shiso (veg, gf)

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Ingredients

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Custard and Toppings

Method

Preparation and Assembly

1

Prepare the Custard

In a saucepan, heat the heavy cream and milk over medium heat until just simmering. Remove from heat and add the chopped Peruvian dark chocolate, stirring until fully melted and smooth.

2

Mix the Egg Yolks

In a separate bowl, whisk together the granulated sugar and egg yolks until pale and thick. Gradually add the warm chocolate mixture to the egg yolks, whisking constantly to prevent curdling.

3

Bake the Custard

Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for about 25-30 minutes, or until set but still slightly wobbly in the center.

4

Prepare the Toppings

While the custards are baking, toast the hazelnuts in a dry pan over medium heat until fragrant and slightly golden. Pit and halve the fresh cherries.

5

Cool and Serve

Once done, remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours. Before serving, top each pot de crème with toasted hazelnuts, fresh cherries, and shiso leaves.