Today, we are using our beautiful Le Creuset demitasse cups to elevate the already decadent experience of a celebratory pot de creme dessert!
We just love the spectrum of color and iconic shape of these espresso cups.They help make this dessert a fun and dainty delight. Superlative in quality and bold in color, Le Creuset has been a favorite for generations. You just can't help but fall in love with every color they come out with.
Make this delicious pot de creme recipe yourself! You won't be disappointed.
9 ounces high-quality semi-sweet chocolate, chips or chopped
1 ½ cups Whole Milk
1 ½ cups Heavy Cream
6 Large Egg Yolks
5 Tablespoons granulated sugar
¼ Teaspoon Salt
1 Tablespoon grated chocolate
In a double boiler, heat chocolate until melted and pour in whole milk and heavy cream. Add the granulated sugar and salt. Stirring continuously, add in egg yolks very slowly, a tablespoon at a time until all yolks are combined. Be careful not to scald your egg yolks or they will scramble. Continue to whisk vigorously in the double boiler, just below boiling, until it begins to thicken -about five to six minutes. It should be thick enough to coat your spatula when ready. Once thickened, pour mixture into small serving containers. Small bowls or demitasse cups are perfect for this recipe as they are extremely rich and decadent. With extreme self-control, place the pot de cremes in the refrigerator to chill for at least 4 hours. Serve with whip cream and savor every spoonful.