Cooking 101: Hazelnut chocolate pots
Caren McSherry of Gourmet Warehouse shares her recipe for pots au crème.
Pots of chocolate or as the French say (pots au crème) is the perfect example of really good things that come in small packages. The intense, rich, creamy texture of Belgium chocolate enriched with fragrant vanilla and hazelnut liquor.
4 ounces Cacao Barry single origin,
3 ounces Callebaut Gianduja (hazelnut chocolate), chopped
½ cup whole milk
¾ cup heavy cream (whipping cream)
½ teaspoon vanilla paste & ground cardamom
1 tablespoon Frangelico (hazelnut liquor)
1 large free range egg
Gold flake for garnish
8 toasted whole hazelnuts for garnish
Place both the chocolates in the bowl of a food processor and whiz until fine. Place the cream and milk in a small pot and bring to a slow simmer. Add the vanilla paste, Frangelico and cardamom. Pour the hot milk mixture into the feed tube of the food processor, let the machine run for about 20 seconds, while it is running add the egg and let it go for a further 30 seconds. Scrape down the sides of the bowl and ensure everything is smooth and well mixed.
Pour the mixture into small ramekins, pots au crème, or old fashioned tea cups. Chill for 4-6 hours or overnight. Garnish with gold leaf, or a toasted hazelnut or both.
Remove the pots from the fridge at least ½ hour before serving.
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