Indulge in the symphony of flavors that is pot au chocolat, a classic French dessert that combines the richness of chocolate with the delicate touch of fleur de sel. This decadent dish is a true delight for chocolate lovers, featuring a velvety smooth texture and a flavor profile that dances on the palate. Our collection of pot au chocolat recipes offers a range of variations, from the traditional to the innovative, ensuring that every palate finds its match. Whether you prefer a classic pot au chocolat, a vegan or gluten-free version, or a pot au chocolat with a twist, our recipes provide step-by-step instructions and helpful tips to guide you towards chocolatey bliss. Get ready to embark on a culinary journey that will leave you craving for more.
Here are our top 4 tried and tested recipes!
PETIT POT AU CHOCOLAT
Provided by Aleksandra Crapanzano
Categories dessert
Time 7h45m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 275 degrees. Bring a kettle full of water to a boil.
- Warm the cream with the vanilla bean and seeds to just before boiling, whisking to disperse the seeds. Remove from heat, cover and let infuse for 30 minutes.
- Meanwhile, in a small saucepan, melt the chocolate in the milk. Beat together the egg yolks and confectioners' sugar in a medium bowl. Add the chocolate mixture and the vanilla cream and blend thoroughly. Pass through a fine mesh sieve and pour into 4 4-ounce ramekins or 6 3-ounce porcelain espresso cups.
- Place the ramekins in an 8-inch baking pan. Fill the pan with enough hot water to rise halfway up the sides of the ramekins. Bake in the oven until slightly puffed and spongy, 45 to 60 minutes. Remove from the pan to cool. Refrigerate for at least 6 hours. Bring back to room temperature before serving.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 11 grams, Sodium 22 milligrams, Sugar 15 grams
FLEUR DE SEL CARAMELS
Provided by Ina Garten
Time 3h
Yield 16
Number Of Ingredients 7
Steps:
- Prep the pan.
- Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
- Boil the sugar.
- In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
- Heat the cream.
- In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
- Finish the caramel.
- When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
- Fill the pan.
- Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
- Cut the caramel.
- When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
- Roll it up.
- Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
- Cut into pieces.
- Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
- Wrap the candies.
- Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
BITTERSWEET CHOCOLATE MOUSSE WITH FLEUR DE SEL
This is an intense, creamy one-ingredient chocolate mousse adapted from the molecular gastronomist Hervé This. The nearly instant recipe contains no cream or eggs, so a complex chocolate can shine. The mousse serves four, and it can be doubled. But even if you're serving two, don't be tempted to halve it. More of our favorite Valentine's Day recipes can be found here.
Provided by Melissa Clark
Categories quick, sauces and gravies, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in ice bath.
- Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3 to 5 minutes.
- Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse). If the mixture does not thicken, add a bit more chopped chocolate and remelt over the heat. Spoon into serving bowls and garnish with fleur de sel.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 165 milligrams, Sugar 39 grams
CHOCOLATE COOKIES WITH FLEUR DE SEL
A scrumptious combination of rich chocolate cookies with French sea salt (fleur de sel). The best mix of salty and sweet!
Provided by Dawn Morris
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
- Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks.
- Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops.
- Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 16.3 g, Cholesterol 21.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 114.7 mg, Sugar 10.8 g
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your pot au chocolat. Look for chocolate with a cocoa content of at least 70%.
- Don't overcook the chocolate: Overcooked chocolate will become grainy and lose its flavor. Cook the chocolate over low heat and stir constantly until it is melted and smooth.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the chocolate from scorching.
- Add the milk and cream slowly: Adding the milk and cream too quickly can cause the chocolate to seize. Add them slowly and stir constantly until they are fully incorporated.
- Season with salt: A pinch of salt will help to balance the sweetness of the chocolate.
- Serve with your favorite toppings: Pot au chocolat can be served with a variety of toppings, such as whipped cream, ice cream, or fresh berries.
Conclusion:
Pot au chocolat is a classic French dessert that is easy to make and always a crowd-pleaser. With its rich, chocolatey flavor and velvety smooth texture, pot au chocolat is the perfect dessert for any occasion.
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