The Plantation House Restaurant Recipes ~ Desserts Pot de Crème au Chocolat One of our most frequently-requested recipes is for this rich, creamy chocolate dessert (also known as petits pots de crème au chocolat). This classic French dessert, loved for its intense chocolate flavor, is surprisingly simple to create.

Ingredients 4 oz. chopped dark chocolate 3/4 C. heavy cream 2 egg yolks, slightly beaten 2 Tbsp. granulated sugar 1/2 tsp. vanilla extract dash of salt Method Heat chocolate in double boiler, whisking until melted. Stir in sugar and heavy cream, whisking until smooth. Beat a small amount of chocolate mixture into bowl of beaten egg yolks. Gradually add the egg-chocolate mixture back into double boiler pan. (This step should keep egg yolks from curdling when mixed into the main chocolate mixture.) Whisk and cook for several minutes over medium heat. Stir in vanilla and dash of salt. Strain through small sieve to remove any possible cooked egg "lumps." Pour into demitasse cups or small ramekins. Chill until firm. Note: a regular saucepan can also be used in place of a double boiler, if care is taken to make sure chocolate does not burn. Presentation Garnish with dollop of fresh whipped cream & grated chocolate or chocolate coffee bean. Recipe should produce 4 servings. This dessert, if topped with plastic wrap (ungarnished) should last several days in the refrigerator. Return to Plantation House recipes.

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The Plantation House Restaurant 2000 Plantation Club Dr. Kapalua, HI 96761 808.669.6299