CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chocolate Pots With Whipped Crème Fraîche And Evoo

  • Overview
  • Ingredients
    11 items
  • Directions

Smooth, creamy chocolate pots topped with whipped creme fraiche and cream, a sprinkle of Malden salt and a drizzle of Extra Virgin Olive Oil! (EVOO)  This is a taste sensation and SO easy to whip up!  Definitely an adult dessert and for chocolate lovers

(Serves 4)

  • 150ml cream
  • 150ml milk
  • Vanilla seeds
  • 3 egg yolks
  • 60g castor sugar
  • 200g dark chocolate
  • 125ml crème fraîche
  • 100ml cream
  • 20ml icing sugar
  • Maldon salt
  • Extra virgin olive oil (EVOO)

  • Combine the cream, milk and vanilla in a saucepan and place on medium heat – bring to a simmer.
  • Beat together the egg yolks and sugar until pale and thick.
  • Add the hot cream to the egg yolks, mix well and return to the saucepan.
  • Stir continuously (with a whisk) until the mixture coats the back of a spoon (be careful not to overcook).
  • Remove from the heat and add the chocolate. Stir very well until the chocolate has melted.
  • Pour the chocolate mixture into 4 jars (150 ml).
  • Refrigerate until completely chilled and set.
  • Whip the crème fraîche, icing sugar and cream to soft peaks and spoon on top of the chocolate pots.
  • Sprinkle with a small amount of Maldon salt and drizzle generously with the EVOO.