Recipe: Pot Au Chocolat with Cinnamon Whipped Cream (Curtis Stone)

Let's end the month with something sweet, shall we? Curtis Stone describes this decadent pot au chocolat (literally translated to pot of chocolate) as "one of the simplest recipes you've ever wished to make". This recipe takes a total of 15 minutes to prepare/cook, then you simply pop it into the fridge for 3-4 hours to set. Just before serving it to your guests, simply whip some cream with ground cinnamon and top it on the chocolate. I also added some fresh strawberries for some colour, and who will say no to strawberries, chocolate and cream? ;)

Petit pot au chocolat

I had some guests over the other day, so I made half the amount from his original recipe. No changes made to the recipe, except that I used fleur de sel salt. I poured the chocolate mixture into 4 small glasses (petit pot au chocolat) and 2 slightly larger (ice cream cups) ones. Since this is quite a rich dessert, the small petit servings are actually perfect - too much and it can be too cloying. The chocolate had a nice silky texture. The tart strawberries complements this pot au chocolat well.

A big thank you to everyone who joined us in this month's "Cook Like a Star", next month we will be cooking like Nigella Lawson (hosted by Zoe, Joyce and Anuja) and I will also be hosting Little Thumbs Up (first post up tomorrow) with the theme "eggs".

Pot Au Chocolat with Cinnamon Whipped Cream
Recipe adapted from Curtis Stone
Preparation time: 10 minutes
Cooking Time: 5 minutes
Serves 4-6

Ingredients
1 cup full cream milk
250g semi-sweet chocolate, chopped into small pieces, plus extra for shaving
3 large egg yolks
1 tsp vanilla extract
1/8 tsp fleur de sel salt
1/2 cup whipping cream
1/2 tsp cinnamon

To garnish
2 strawberries, cut into quarters


1. Place milk in a small saucepan over medium low heat and bring to a simmer, being careful not to scorch. Add the chocolate and continue stirring with a rubber spatula until smooth and all the chocolate has melted. Remove from heat.

2. Meanwhile, beat the yolks in a large bowl using a whisk. Slowly pour the chocolate mixture into the eggs, one ladle full at a time, being careful not to scramble the eggs. Keep whisking. Once half the melted chocolate is incorporated, pour the rest in with the vanilla and salt and mix thoroughly.

3. Transfer mixture to a jug and carefully pour into 4-6 ramekins or glasses (depending on size of glass you use) and refrigerate, uncovered, for ½ hour. Remove and cover with plastic wrap and return to the fridge for about 3-4 hours, up to one day in advance. The plastic wrap will prevent a skin from forming.

4. Before serving, bring chocolate pots to room temperature for about 10 minutes prior to serving. Whip the cream lightly to soft peaks and fold in the cinnamon. Spoon over the chocolate pots and tap glass on your hand to distribute the cream over the top. This will ensure cream in every bite! Using a vegetable peeler,
scrape the remaining chocolate over the cream to make chocolate curls. Serve immediately. Garnish with strawberries if you like.

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I am submitting this to the "Cook Like Curtis Stone" bloghop which I am co-hosting with Zoe of Bake for Happy Kids and Grace of Life Can Be Simple. To join, simply cook or bake any recipe from any Curtis Stone websites or cookbooks and blog hop with us for the whole month of July 2013.

Your post must be a current post i.e. posted in July 2013 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Grace of Life Can Be Simple and Baby Sumo of Eat your heart out.

You can get the HTML code here: get the InLinkz code (Click on the link, copy and paste the HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML mode when you paste in the code)

Happy cooking! Do check out the other bloggers recipe below: