Today I wanted to share a chocolate-raspberry recipe. It was suppose to be layered Pots de crème, one layer being chocolate and the other one raspberry. But everything didn’t go as planned. My chocolate recipe didn’t need baking and the raspberry recipe was a lot like the chocolate one so I thought I could succeed without baking the raspberry pot de crème. Error! I guess what I didn’t think of is that chocolate tend to set when cooled and raspberry don’t. So instead of having a layered Pot de crème, they are individual. Next time I would use raspberry mousse, then I would be able to have my layers! I even bought cute desserts glasses for the occasion… Oh well I will have to wait for next time!
So in this post I talked about chocolate Pots de crème I made for Halloween. It was very delicious so I took the same recipe. I left out the coffee (I replaced it with water) because I wasn’t sure it would taste great with raspberry.
For the raspberry Pot de crème I took the recipe from Show Food Chef. As it turned out, I don’t really like them. It’s not too surprising since I don’t really like dairy-based smoothies or even yogurt (I know right, that’s bad!). So I guess when there is dairy and fruits included it’s not the best shot for me (except fruits and whipped cream, of course). I have no worry that my boyfriend will be eating them with pleasure when he’s back from work!
**Flash news **
I just bought a deep-fryer! I’m happy, but I did it mostly because my boyfriend is very anxious when I use oil on the stove (he’s afraid I might set fire to the house, can’t blame him, one time I did put fire on the stove, but not with oil, oops). He’s very funny when I do, he turns around me, asking me 10 times if I checked the temperature of the oil. His fears will be at rest and I will be able to do imperial rolls, egg rolls, general tao chicken, onion rings and so on in an easier way, I guess!
I will be participating in a Christmas market for the first time. I’m very excited! I don’t know all the details yet, I’ll keep you posted and of course you will see the treats I will bring there! It’s like I’ve reach one of my goals, I wanted to do that for a while!
Oh and I also bought a cookie scoop, oh yeah! There will be a recipe in my to do list that will be checked, guess which one!
Chocolate Pots de Crème
Recipe from My Recipe website
14 ounces semisweet chocolate, roughly chopped
2 large eggs, plus 2 yolks
2 ½ cups whipping cream
⅓ cup water
Mix eggs and yolks in a large bowl.
In a saucepan, heat whipping cream until it boils (wait until it reach at least 160°F).
Add boiling cream to eggs and whisk immediately. Combine hot cream mixture, chopped chocolate, and water. Whisk until smooth.
Pour into ramequins or little glasses. Chill until set. Let desserts stand at room temperature about 30 minutes before eating.
Raspberry Pots de Crème
1 cup raspberries
1 cup heavy cream
1 cup milk
¼ cup sugar
3 egg yolks
Pour the milk, cream and raspberries into a saucepan and heat to just before boiling. Cover the pan and let sit for 10 minutes while the raspberries infuse the dairy.
While waiting, whisk the sugar, eggs and egg yolks together in a bowl until light and fluffy. Hold.
Reheat the cream and raspberries, stirring to break down the raspberries. Bring to just before a boil and remove, strain carefully into another bowl.
Add the raspberry mixture to the egg mixture, whisking constantly. (I added a drop of red food coloring at this point because after mixing with the eggs the colors was, let’s say, very unappetizing!)
Preheat oven to 350°F.
Fill ramekins with the raspberry mixture and place the containers into a deep sided pan. Pour boiling water carefully around the ramekins, just to about half way to the ramekins.
Bake for around 30 minutes. Let the ramekins cool in the water, remove and chill for 2 hours.
So which one is your favorite?