Chocolate Kirsch Pots De Creme Recipe
Whipped creme fraiche, amaretto cherries, brown butter hazelnuts
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Ingredients
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Pots de Creme
Method
Preparation
- 1
Prepare the Chocolate Mixture
In a saucepan, heat the heavy cream and whole milk over medium heat until steaming, but not boiling. Remove from heat and add the chopped chocolate, stirring until completely melted and smooth.
- 2
Combine Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- 3
Temper the Egg Yolks
Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- 4
Add Kirsch
Stir in the Kirsch until well combined.
- 5
Strain and Pour
Strain the mixture through a fine mesh sieve into individual ramekins or pots. Cover and refrigerate for at least 4 hours, or until set.
