Summer is for sipping and tasting toothsome sweets. A classic chocolate custard, or Pot de Crème, paired with ripe and juicy strawberries will cool your mood and raise your vibe. Our 72% Cacao Dark Chocolate Chips are topped with a Chantilly cream in this brilliant and truly Vosgien recipe.
Pot de Crème
1 cup (6oz) Vosges Dark Chocolate Chips
2 cups (16oz) Heavy Cream
1/4 cup (1oz) Cacao Powder
5 Egg Yolks
2 tbsp Sugar
1/8 tsp Salt
1 cup sliced & quartered Strawberries
Chantilly Cream
1/2 cup (4oz) Heavy Whipping Cream
1 tbsp Powdered Sugar
Preparation
Place the dark chocolate chips in a blender.
Whisk the cream, egg yolks, sugar, cacao powder, and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture is thick enough to coat a wooden spoon and almost boiling. 5-6 minutes.
Immediately pour the cream mixture over the chocolate in the bender. Cover and hold the lid: blend slowly at first then at a higher speed until combined and smooth, stopping to scrape down the sides of the blender as needed.
Divide this chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
Whip 1/2 cup cream and the powdered sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de crème with whipped cream and strawberries.
