Author Topic: Chocolate & Vanilla Pots  (Read 3348 times)

Offline asha_76

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Chocolate & Vanilla Pots
« on: July 22, 2013, 06:22:03 am »
Hi everyone,

Here is a recipe I converted from an old Australian House & Garden Magazine on the weekend as I had some cream to use up.  It worked really well so I thought I would share it here -

Chocolate & Vanilla Pots

Number of People: 4

300ml cream
1 teaspoon vanilla bean paste (original recipe uses 1 vanilla bean, split lengthways and seeds scraped)
200g dark chocolate, broken into pieces
2 egg yolks
3 tablespoons Frangelico (or brandy, Cointreau, Kahlua or Amaretto - I used Amaretto)
20g butter

1.  Put cream and vanilla paste in TM jug and heat for 3 1/2 minutes on 90° Speed 1 (or until temp reaches 90°)
2.  Leave bowl sit until temperature gets back down to 50°.  Then add chocolate and melt for 2 minutes on 50° Speed 3.
3.  Once bowl temp is back at 37° or below, add the egg yolks and liqueur of choice and mix for 1 minute on Speed 1.
4.  Add the butter and stir for 2 minutes on Speed 1 or until the butter is melted.
5.  Pour custard into serving pots then place in refrigerator to set.  This should take 2-3 hours.

This recipe is quite rich so make sure to use reasonably small serving pots if you can.  I used individual soufflé dishes but even those were probably too big.  You could also use a martini glass or something similar.

Offline cookie1

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Re: Chocolate & Vanilla Pots
« Reply #1 on: July 22, 2013, 08:29:37 am »
Thanks asha_76 these look very nice. Just perfect to finish a dinner party with. Thanks for converting them.
May all dairy items in your fridge be of questionable vintage.