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Chocolate Balsamic Pots De Crème

Updated: Sep 22, 2020

By: @theflouredtable

Serves 4

Ingredients for the Pots de Crème


6 oz (180g) dark chocolate, finely chopped (I used a bar with 54% cacao; the chocolate flavor is central to this dessert, so use a high quality chocolate that you would enjoy eating plain)

1/4 tsp kosher salt

2 Tbsp Balsamic Vinegar of Modena PGI

1 tsp vanilla

1 large egg

1/2 cup (4 oz) whole milk

1/2 cup (4 oz) heavy cream


Ingredients for the Mascarpone Cream Topping


1/2 cup (4 oz) mascarpone (room temperature)

1/2 cup (4 oz) heavy cream

2 tsp granulated sugar

1 oz (30g) dark chocolate, finely chopped


Set aside four 8 oz glasses or ramekins.


Into the container of a high powered blender, place the chopped dark chocolate, salt, Balsamic Vinegar of Modena PGI, vanilla and egg. Cover with lid and process on low speed for 5 to 10 seconds, until ingredients are somewhat mixed together. Using a spatula, scrape down the sides of the blender. .


In a microwave safe container, combine the whole milk and heavy cream. Microwave on high power for 60 seconds, and then in 15 second increments as needed, until small bubbles form around the edge of the liquid and it is steaming hot. Do not boil. .

Cover the blender with the lid and remove the center plug to access the pour spout. Turn the blender on low and slowly pour in the hot milk/cream mixture. Replace plug and increase blender speed to medium. Blend for 60 seconds. If needed, scrape down sides of blender to ensure all chocolate is fully incorporated.


Pour into glasses or ramekins. Set aside on counter to cool, and then cover with plastic wrap and place in fridge to set for 6 hours. .

Immediately before serving, place the mascarpone, heavy cream and granulated sugar into the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed until mascarpone is fully blended into the cream. Scrape down the sides and bottom of the bowl several times. Increase speed to medium and beat mixture until soft peaks form. Place a generous spoonful of the mascarpone mixture on top of each chocolate dessert. Sprinkle with finely chopped chocolate and serve.




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