Tag Archives: The Sunday Times

Is There Ever Enough Chocolate?


Are you a chocolate addicted? Then you will love this. Petit pot au chocolat. I remember that this recipe was among the few that I had tried at home, in Romania. I had found it in “The Sunday Times” at the end of my staying in London and I had decided to make it at home. It was worth waiting that long. And last Wednesday I thought of making it again. For Thursday. Why? Because Thursday was my birthday. Wow, I made a rhyme!

When I think of birthdays, I always think of doing something special, as long as is not that traditional. Don’t get me wrong, I am quite old-fashion in some ways but not in other ways. So, these delicious pots seem just perfect to indulge on somebody’s birthdays. You have a perfect smooth chocolate cream and you will ask for more until you die. Of pleasure, of course. I am sorry to ruin your daydreaming but let’s get to work.

Petit Pot au Chocolat

Serves 8

Ingredients:

  • 350 ml double cream
  • 1 vanilla pod, split lengthways or 2 tbsp of vanilla sugar
  • 250 g plain chocolate, broken into pieces (remember, remember: at leat 70 % cocoa)
  • 150 ml milk (full fat please, please, if you make it for your birthday, spoil yourself)
  • 4 small egg yolks
  • 2 heaped tbsp icing sugar (or simply sugar, if you don’t have icing sugar)

Method:

  • This is my favourite part. πŸ˜‰
  • Preheat the oven to 140Β Β°C, 275Β Β°F, Gas Mark 1.
  • In a saucepan, warm the cream with a vanilla pod, whisk to disperse the vanilla seeds, the cover and leave to infuse for 30 minutes. With vanilla sugar just make sure it melts in the cream and leave to cool.
  • In another pan, melt the chocolate in the milk. (I know you will taste a bit. )
  • In a bowl, beat together the egg yolks and sugar, add the chocolate milk and vanilla cream, then blend thoroughly. (I bet that you will taste again, and I win. What I win? I won’t wash the dishes.) Pass through a fine sieve and pour into a little pots or ramekins. (I adore ramekins, there are never enough for me, that is why I have decided to buy some more the moment I am in London.)
  • Bake in a bain-marie in the oven for 45 minutes to 1 hour, or until slightly puffed-up and spongy. Don’t worry about the crust forming top. It may look as it is overcooked but it is not. Plus, this crust when cold, covers an intense chocolate cream. Cool in the fridge for at least 6 hours before serving.

Bon appetite!

PS: Some pictures with my “birthday cake”.

Petit Pot au Chocolat

Yummy!

Petit Pot au Chocolat

Blow the candles! πŸ˜‰

It’s My Party…


Petit Pot au Chocolat

Smile! πŸ™‚

Petit Pot au Chocolat

Sauna?

Petit Pot au Chocolat

La multi ani mie! πŸ˜‰

E ziua mea azi si imi ofer ceva special. Un desert frantuzesc cu ciocolata. Muuuulta ciocolata. Cremos si delicat, amarui, aromat, delicios, etc, etc. Pentru ca merit.

Partea draguta e ca se consuma rece si pentru perioada asta calda e nemaipomenit. Crede-ma ca e ceva foarte bun. Se gateste usor, repede iar rezultatul e ca vei servi nu o portie ci mai multe. Iata ce faceam eu ieri seara, dupa ce m-am spalat pe cap, ca sa aiba timp sa stea in frigider sa se aseze si azi sa ma rasfat. Si nu este traditionalul tort pentru ca am zis ca vreau ceva deosebit, este o crema de ciocolata facuta in boluri mici de portelan. Ca nu, azi nu mai fac nimic altceva. Decat sa imi imbratisez si sa petrec timpul cu floarea mea, poate sa scriu blogul si bine-nteles temele pentru examene. De nu le-as avea. In fine, asta e acum si conteaza pentru mine sa marchez cumva, frumos, ziua mea. Chiar daca am treaba, totusi nu o neglijez. Reteta aleasa este din “The Sunday Times” some long time ago. Dar mi-a placut cum suna titlul, delicat ca un portelan si rafinat.

Petit Pot au Chocolat

Serveste 8

Ingrediente:

  • 350 ml smantana
  • 1 baton vanilie Β taiat pe lungime sau un plic zahar vanilat
  • 250 g ciocolata amara (cel putin 70% cacao)
  • 150 ml lapte
  • 4 galbenusuri
  • 2 linguri zahar

Preparare:

  • Incalzeste cuptorul la 140Β°C/ 275Β Β°F/ punct 1 la cel cu gaz. Intr-un vas incalzeste impreuna smantana si batonul de vanilie, amesteca bine sa se disperseze semintele, acopera si lasa sa se infuzeze cca 30 de minute.
  • Intre timp, in alt vas, topeste ciocolata in lapte.
  • Intr-un bol, bate galbenusurile cu zaharul, bine de tot, adauga apoi ciocolata topita si smantana cu vanilie (din care scoti totusi batonul) si amesteca bine. Srecoara minunatia printr-o sita si apoi imparte-o in mici boluri ramekin (sunt boluri de portelan, ceramica sau sticla, de diferite marimi care se folosesc la acele mancaruri care se preteaza a fi servite in portii individuale).
  • Bolurile pune-le intr-o tava mare (eu am folosit tavile acelea mari si rotunde de la cuptorul electric rusesc, daca mai stie cineva de el si daca mai foloseste) in care adauga apa care sa vina cam pana la jumatatea bolurilor, nu mai mult de 2/3 totusi. Asta inseamna ca vei gati bain-marie. Lasa totul la foc mic cca 45 de min-1 ora.
  • Lasa-le sa se raceasca apoi si pune-le la frigider sa stea cel putin 6 ore inainte sa servesti.

Pofta buna!