I have vivid memories of buying little chocolate pots with whipped cream on top from supermarkets in France, and utterly devouring them as a kid. This is my take on a slightly more elevated version served with a lovely textural element by way of a shortbread finger. Omit the amaretto if you prefer.
Serves 6
x Jordan
For the créme
300ml whole milk
200ml double cream
1 tsp vanilla bean paste or seeds from one large vanilla bean
4 free range egg yolks
50g brown sugar
¼ cup amaretto liqueur
175g dark chocolate (70% cocoa), small callets or finely chopped
1/4 tsp fine sea salt
Brown sugar shortbread
225g butter, at room temperature
140g soft brown sugar
1/2 teaspoon vanilla extract
140g all-purpose plain white flour
140g buckwheat flour
1 tsp flaky sea salt
100g lightly toasted pecans, coarsely chopped
For topping
250ml double cream
First, make the custard. In a large saucepan over medium heat add the milk, cream and vanilla and bring to a simmer. Meanwhile, in a large bowl whisk together the yolks and brown sugar until smooth and pale.
When the milk mixture is gently simmering, remove the pan from the heat and pour over the yolk mixture, whisking continuously.
Place the chocolate in a glass jug.
Pour the custard mixture back into the pan and place over low heat. Cook the custard until it has thickened, stirring constantly to prevent it catching on the bottom. It’s ready when it can coat the back of a spoon.
Remove the custard and immediately pour it over the chocolate in the jug. Leave it to sit for a couple of minutes before stirring together. Finally, stir through the amaretto.
Pour the finished mixture into 6 glasses or ramekins and refrigerate for at least 2 hours or until properly set.
Meanwhile, make the shortbread.
In the bowl of a stand mixer, cream the butter, sugar and vanilla until pale, light and fluffy.
Gradually add in the flours and salt. Stop the mixer once everything is just incorporated, being careful not to overmix. Finally, by hand stir in the chopped pecans.
Between 2 sheets of baking paper, roll the dough out into a rectangle of about 0.75cm thickness. Refrigerate for about 30 minutes.
Meanwhile, preheat the oven to 180ºC. Line a baking tray with baking paper.
Cut the dough into rectangles of whatever size you like and place them on the lined baking tray with about 2 cm gap between each.
Bake for about 15 minutes or until golden brown.
Let the cookies cool on the baking tray for 10 minutes before transferring to a cooling rack.
Meanwhile, whip the cream for topping to soft peaks.
Once the pots de créme are set, take them out of the fridge. Dollop with the whipped cream and adorn with a piece of shortbread.
Serve immediately.
Refrigerate in an airtight container for up to 3 days.