I didn’t have very much time to make a dessert for Christmas dinner, so I decided to make chocolate pot de crème by Michel Bras. I had some praline left over so, I decided to flavour the cream with it. Make sure to strain the praline out before combining the chocolate and butter into cream.
chocolate pot de crème
7 oz (200g) bitter chocolate
1 3/4 cups (400g) heavy cream
3 Tbsp (50g) unsalted butter
Boil the cream. Melt broken chocolate pieces with butter. Beat thoroughly with a whisk. Pour into ramekins and keep cold until ready to serve.
* Flavour the cream with coffee or praline, if you wish.
From, The Notebooks of Michel Bras Desserts
I found these cute shot sized ceramic cups at this years One of a Kind exhibition in Toronto. When I bought these, I had pot de crème exactly in mind.