After 13 years of salaried man life in Paris, I took my Grand Diploma at The French Culinary Institute in New York. Now, I am Sous Chef at The French Consulate here in Manhattan.
On this blog, you will find info, tips, recipes and more from my hands-on experience...
Sep 29, 2011
Petits Pots au Chocolat : Pure Chocolate and Nothing Else
At home, I found that recipe hand written on a sticky post-it forgotten or lost in my drawer under a pile of invoices and redtape. I have tried it : this is pure chocolate velvet... Here is this simple recipe.
Ingredients (yield = 8 to 10 pots)
500 ml milk
150 gr sugar
250 gr dark chocolate (>60%)
8 egg yolks
1 egg white
Preheat convention oven at 300 F. (150 C.) Add 25 degrees if desk oven. Boil enough water for the bain marie
Boil milk + sugar
Put the chocolate chips in a food processor and pour the milk on it. Mix on high speed
Let it cool down and pour on the eggs (W+Y) and whisk
Pour in ramequins or small canning jars
Bake for 15~20 mn in a bain marie (the middle of the cream shoud still slightly jiggle)