Jamie Oliver’s version of a chocolate pot de crème is perfect with his lemon polenta biscuits. The original recipe can be found in The Naked Chef Takes Off.
1 cup light cream
7 ounces best quality semisweet or bittersweet chocolate (70% cocoa solids)
2 large egg yolks
3 tablespoons brandy, the best you can get (amount can vary depending on taste)
1 tablespoon plus 2 teaspoons butter
In a thick bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1 minute before snapping in your chocolate. Stir in until melted and smooth.
Once melted, beat in your egg yolks and brandy and stir until smooth. Allow to cool slightly before stirring in the butter until the mixture is smooth.
Pour into individual serving pots and place in the refrigerator to set.
- Prep Time: 20 minutes
- Inactive Time: 2 hours
- Category: Dessert
- Cuisine: French
- Calories: 339.92
- Sugar: 1.85 g.
- Sodium: 66.89 mg.
- Fat: 27.92 g.
- Saturated Fat: 15.94 g.
- Carbohydrates: 10.75 g.
- Fiber: 5.49 g.
- Protein: 8.47 g.
- Cholesterol: 118.70 g.
Keywords: chocolate, brandy, Jamie Oliver