Small pots of cream, like those you can find in stores, but homemade. Yum ! I love this recipe. It’s very easy to make, and always delicious. This time I used chocolate praline. The little nutty taste is to die for.
To succeed in these small pots, you must first cook the cream on the fire. Otherwise, the chocolate will not mix harmoniously when baking in the oven. For the latter, a bain-marie is used. The name may be scary, yet it’s quite simple. Just heat up some water and put some in a large dish. The small pots will go inside. This way of doing things is important, because in this way, the cream will be taken just as it should be. It keeps a creamy texture without overcooking.
I really recommend you try this recipe. You do not regret.
Small pots of chocolate praline cream:
500ml whole milk
4 egg yolks
100 g chocolate praline
Preheat the oven to 140°C.
Heat the milk in a saucepan.
Pour a little hot milk over the chocolate chunks. Wait 1 minute, then mix well until the chocolate is melted.
Meanwhile, whisk the yolks, whole egg and sugar.
First add the melted milk/chocolate mixture while mixing, then the remaining hot milk.
Pour everything back into the saucepan and thicken while stirring. Stop before boiling.
Pour some hot water into a large dish.
Fill 8 small pots, then place them in the dish, mostly submerged in water.
Bake for approximately 40 minutes. They should feel just firm to the touch.
Leave to cool, then refrigerate.
To finish: add a few pieces of hazelnuts for tasting.
I use praline type chocolate. You can do the same recipe with milk chocolate.
This is a recipe that is very practical when you have just used egg whites to make a meringue, for example.
I have already posted chocolate and coffee versions here.