for the love of chocolate

I may not like Valentine's Day, but I do like chocolate.

If you too grew up in North America, you probably have memories of being eight years old and stressed out wondering if your crush was going to give you a Valentine's card or a handful of cinnamon hearts. I was eventually able to overcome this stress and concentrate on the more important things: chocolate. I am against specific things for specific days and cheap, drug-store chocolate. However, I do believe in everyday luxuries and home-made chocolate desserts.

Petits pots de crème au chocolat et pommes

inspired by la tartine gourmande


1 egg
2 egg yolks
1/4 cup unrefined sugar
80g of dark chocolate (at least 60%)
1 cup coconut milk
1 cup plus 3 tbsp milk
1-2 tsp ground cardamom
a splash of vanilla extract

1 apple, diced into tiny pieces
1 tbsp. unsalted butter
a pinch of fleur de sel
1/2 tsp ground cardamom
1/2 tsp ground ginger
1-2 tsp maple syrup

Preheat oven to 320F/160C. Combine coconut milk, milk, ground cardamom and vanilla in a pot. Bring to a simmer and then turn off heat. Although flavours to infuse. While still hot, add finely chopped chocolate and stir until melted. Meanwhile, beat together the egg and egg yolks. Add sugar. Slowly, add the milk mixture. Stir until well combined. Pour into oven-proof jars or ramekins. Arrange jars in a large baking dish and fill the baking dish half way up with water to make a water bath. Bake for 30 minutes. Remove jars from the water bath and allow to cool completely. Wrap with plastic wrap and place in fridge to set - anywhere from a few hours to overnight.

When ready to serve, melt butter in a skillet. Add apples, spices and salt and stir. Add maple syrup. Once apples are cooked, place aside. Serve petits pots with apples on top.


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