Pot au chocolat

There must be a variety of chocolate desserts; myself have a folder with hundreds of recipes. However one of my favorite desserts has to be “Pot au Chocolat”, a classic French dessert with very few ingredients. Since I used rather delicate glassware and not ceramic dishes, I decided to cook the “Pot au Chocolat” in a cold oven over a period of 4 hours. At 52 Celsius Eggs do set, therefore I cooked the glasses at 60 Celsius in a water bath.  I used Valrhona’s Guanaja 70% cocoa, a strong but fruity chocolate with a long taste.

Ingredients:

250 gram Valrhona Guanaja Chocolate 70%
500 gram Single Cream 35%
130 gram Milk, full
060 gram Espresso coffee
100 gram Eggs, whole
Pinch salt, pepper

Preparation:

Bring the milk and cream to the boil, add the chocolate and stir until melted. Pour into creamed eggs and season with little salt and pepper. Pour into glasses and poach in water bath at 60 Celsius for 4 hours. Remove from the oven and set in chiller to set.

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