This week’s Tuesdays with Dorie recipe from Baking Chez Moi was a French childhood favourite dessert – a pot de crème. Dorie’s version was a tea-flavoured one but she included some “bonnes idées” for different flavours, including chocolate. Since I have the gorgeous Ruby Couverture Callets, received from the kind folks at Callebaut, (check out these pretty chocolate chip cookies!), I wanted to play with those in this recipe. Sometimes I find a pot de crème a little too sweet and I figured the tang of this chocolate would work well here.
The Ruby couverture is subtle – it’s not as sweet as it looks – so I was a bit dubious at the ratio of chocolate to liquid (3 cups of liquid to 4oz chocolate seemed like not enough to “make a ganache” as per the instructions). Also, for some reason, the chocolate version of the pots de crème used one less egg than the other flavours so I was hoping the pot de crème would set ok. The tiny (1/2 cup ramekins) took nearly 50 minutes to cook enough for me to pull them from the oven so I was hoping that they would be ok (they were still runnier than I would have wanted when I took then out but I didn’t want to overcook them). After a night in the fridge, they were perfect (phew!). As with most pots de crème, a skin had formed on the top 🙁 And the colour of the Ruby chocolate hadn’t really transferred – they were more “golden” than pink. So I added some chopped Ruby chips on top for some colour and texture.
I LOVED these. Just sweet enough to satisfy a sweet craving after dinner. Smooth and creamy with the texture and extra tang of the Ruby chips making it super satisfying. My goal? to create a dessert like this where the colour of the Ruby transfers to the finished dish!
Get the recipe for Dorie Greenspan’s Pots de Crème on page 368 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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