Dark Chocolate Pots de Crème with Whiskey Sabayon

Dip your spoon (over and over!) into this cool, creamy dessert inspired by a visit to a Vietnamese coffee shop. The thick, silky, coffee-chocolate base topped with a whiskey Sabayon (classically French) makes a perfectly boozy, sweet ending to any meal. 

 

This rec...

Dip your spoon (over and over!) into this cool, creamy dessert inspired by a visit to a Vietnamese coffee shop. The thick, silky, coffee-chocolate base topped with a whiskey Sabayon (classically French) makes a perfectly boozy, sweet ending to any meal. 

 

This recipe is featured in the Everyday French Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.

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10 min
PREP TIME
25 min
COOK TIME
13
INGREDIENTS

INGREDIENTS 8 SERVINGS

  • Dark Chocolate Pots de Crème
  • 1/2 teaspoon (2 milliliters) gelatin powder
  • 1 teaspoon (5 milliliters) cold water
  • 2/3 cup (150 milliliters) dark chocolate , chopped
  • 3 egg yolks
  • 1/4 cup (60 milliliters) sugar
  • 1 1/2 cups (375 milliliters) milk
  • 2 tablespoons (30 milliliters) instant coffee
  • 1/2 cup (125 milliliters) heavy cream
  • Ground Cinnamon , to garnish
  • Whiskey Sabayon
  • 6 egg yolks
  • 1/4 cup (60 milliliters) single malt whiskey
  • 1/4 cup (60 milliliters) sugar
  • 1 teaspoon (5 milliliters) Pure Vanilla Extract

Preparation

  • 1 For the Pots de Crème, mix gelatin and cold water in small bowl. Let stand 5 minutes to bloom. Place chocolate in medium heat-safe bowl; set aside.
  • 2 Whisk egg yolks and sugar in separate medium heat-safe bowl until light and fluffy; set aside. Bring milk to boil in medium saucepan; stir in instant coffee. Gradually add hot milk mixture to yolk mixture, whisking constantly until blended. Return mixture to saucepan.
  • 3 Cook on low heat, stirring frequently, until mixture is thick enough to coat the back of a spoon. (Do not heat above 180°F/80°C). Pour hot custard mixture over chocolate in bowl. Add gelatin mixture, stirring until chocolate is completely melted and smooth. Cool to room temperature.
  • 4 Beat heavy cream using electric mixer on medium speed until soft peaks form. Gradually add to cooled chocolate custard mixture, stirring gently to mix well. Spoon mousse into 8 (6-ounce/175 ml) serving bowls. Place on rimmed baking sheet and cover with plastic wrap. Refrigerate at least 2 hours to set.
  • 5 When ready to serve, prepare the Sabayon. Fill small saucepan 1/3 of the way with water. Bring to gentle simmer on medium heat. Whisk egg yolks, whiskey, sugar and vanilla in medium heat-safe bowl until well blended and smooth. Place bowl overtop of saucepan with simmering water, making sure bottom of bowl is not touching the water. Whisk constantly until doubled in volume and very foamy. Mixture should be thick enough to coat the back of a spoon. Remove from heat. Cool 5 minutes.
  • 6 Spoon Sabayon evenly over chilled Pots de Créme. Sprinkle with cinnamon and serve immediately.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

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