Chocolate Pot de Crème and Strawberry Coulis Swirl

Name: Chocolate Pot de Crème and Strawberry Coulis Swirl
Yield: 8 servings
Ingredients: 1 cup (250 mL) sliced strawberries; 2 tbsp (30 mL) water; 2 tbsp (30 mL) sugar; 6 oz (175 g) bittersweet or semi- sweet chocolate chopped; 1 1/2 cups (375 mL) 35 % cream; 6 egg yolks; 1/3 cup (80 mL) sugar; Boiling water; Garnish; 8 sliced strawberries; 8 mint leaves

What could be better than whipping cream, chocolate and strawberries' Literally meaning pots of cream, this show stopping dessert will impress and delight your guests and only you need to know how simple it is!

Prep: 30 min
Cooking: 20 min - 25 min
Refrigeration: 1 h - 24 h

Yields 8 servings

chocolate pot de creme and strawberry coulis swirl

Ingredients

1 cup (250 mL) sliced strawberries
2 tbsp (30 mL) water
2 tbsp (30 mL) sugar
6 oz (175 g) bittersweet or semi- sweet chocolate chopped
1 1/2 cups (375 mL) 35 % cream
6 egg yolks
1/3 cup (80 mL) sugar
Boiling water
Garnish
8 sliced strawberries
8 mint leaves

READY FOR REWARDS?

Preparation

Preheat oven to 325 °F (160 °C). Place 8-4 oz (125 mL) ramekins or custard cups in 13 x 9-inch (33 x 23 cm) baking dish; set aside.

In small saucepan over medium heat, combine strawberries, 2 tbsp (30 mL) water and 2 tbsp (30 mL) sugar; bring to boil and simmer, stirring occasionally, until berries are tender and syrupy. In blender or food processor or with immersion blender, puree strawberries until smooth. Divide strawberry mixture among ramekins.

Place chopped chocolate in medium heatproof bowl.

On stovetop or in microwave at high power for 1-1/2 to 2 minutes, bring cream to just under a boil, stirring often. Pour over chocolate, whisk to completely melt chocolate, cool slightly.

In medium bowl, whisk egg yolks with sugar until smooth, slowly pour in 1/3 of the chocolate mixture while whisking vigorously. Slowly whisk in the remaining mixture until smooth. Divide among ramekins containing strawberry coulis until 3/4 full. The mixture will swirl together.

Pour enough boiling water into baking dish to come halfway up sides of ramekins.

Bake for 18-20 minutes or until centre just jiggles. Remove from water bath being careful not to get water into the custard. Refrigerate until serving time. Once cooled cover loosely with plastic wrap.

Garnish with a freshly sliced strawberry and mint leaf.

Tips

A water bath or bain marie provides a creamier and smoother product. It serves to equalize the oven temperature preventing the outside of the custard from being overcooked while the heat penetrates to the centre.

Variations: Omit the strawberry sauce for a classic chocolate pot de crème. Use 2 tbsp (30 mL) finely chopped fresh berries instead of coulis. Use espresso cups or other small ovenproof dishes to add a unique presentation, just be sure to use same amount of custard mixture for even baking.