Delectable Crème Fraîche Whipped Cream crowns decadent chocolate infused with French rose-flavored tea in Rosy Bittersweet Chocolate Pots de Crème. Rosy Bittersweet Chocolate Pots de Crème pictured with Vanilla French Madeleines.
Rosy Bittersweet Chocolate Pots de Crème
Serves: 6 (4-ounce) cups
Ingredients
- 8 ounces bittersweet chocolate, finely chopped
- 1¾ cups heavy whipping cream
- ½ cup whole milk
- 4 tablespoons loose French rose-flavored black tea*
- 6 large egg yolks
- 3 tablespoons granulated sugar
- ⅛ teaspoon fine sea salt
- Crème Fraîche Whipped Cream (recipe follows)
- Garnish: sugared fresh rose petals
Instructions
- Preheat oven to 325°. Place 6 (4-ounce) ramekins in a large deep roasting pan.
- Place chocolate in a medium bowl.
- In a small saucepan, heat cream and milk over medium-high heat until very hot. (Mixture should be steaming, with bubbles around the edge of pan.) Remove from heat. Add loose tea; cover and let steep for 5 minutes. Strain cream mixture through a sieve over chocolate. Whisk together until chocolate melts.
- In another medium bowl, whisk together egg yolks, sugar, and salt until combined. Gradually add chocolate mixture, whisking until combined. Strain mixture through a finemesh sieve into a large measuring cup with pouring spout. Divide chocolate mixture among prepared ramekins. Carefully pour hot water into roasting pan so water comes halfway up outsides of ramekins.
- Bake until custards are set but still slightly soft and jiggly, 20 to 30 minutes. Transfer ramekins to a wire rack, and let cool completely. Serve immediately, or cover and refrigerate for up to 2 days.
- Just before serving, top with Crème Fraîche Whipped Cream. Garnish with rose petals, if desired.
Notes
*We used Nina’s Marie-Antoinette loose-leaf tea, available at parisinacup.com.
Crème Fraîche Whipped Cream
Serves: 2 cups
Ingredients
- 1 cup cold heavy whipping cream
- 3 tablespoons confectioners’ sugar
- ¼ teaspoon vanilla extract
- ½ cup crème fraîche
Instructions
- In a large bowl, beat together cream, confectioners’ sugar, and vanilla extract with a mixer at high speed until thickened. Add crème fraîche, beating just until incorporated. Use immediately.
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