French dessert Pots de Crème, like everyone from France – sophisticated and refined dating from the 17th century. He is somewhat similar to more well-known varieties of custards: creme brulee and caramel cream. The name of the dish itself can be translated from French as a “cream pot”, which perfectly illustrates it приготовление. 
Time: 3 час. 20 minutes. Difficulty: easy. Quantity: 3 large or 10 small servings. recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pot De Cream
- 350 gr crushed dark chocolate
- 2 tsp cognac
- 1 tsp vanilla extract
- 1 whisper of salt
- 4 eggs at room temperature
- 240 ml. (1 tbsp.) Very hot strong coffee
- Cognac whipped cream recipe attached
- Chocolate Bar, for Chips
Cognac Whipped Cream
- 1 tbsp. fat cream
- 1/4 Art. powdered sugar
- 1 tbsp. l cognac
Recipes with similar ingredients: dark chocolate, cognac, vanilla extract, eggs, coffee, cream, icing sugar
Recipe preparation:
- Pour broken chocolate into a blender. Add cognac, vanilla, salt and eggs and turn on a blender.
- While everything mixes, remove the round plug from the cover blender and slowly pour in very hot coffee. (In order to the correct consistency and texture is obtained, it is necessary that the coffee was as hot as possible). Whisk for about 20-30 seconds until the mixture is sufficiently homogeneous and pieces chocolate for the most part will be invisible.
- Pour the resulting composition into 3 large glasses or 10 small coffee cups, leaving enough room for the top of whipped cream cooked further. Leave in the refrigerator for 3-4 to freeze the cream.
- Before serving, top with cognac whipped cream and garnish with chocolate chips.
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Cognac whipped cream:
In a mixer bowl with a whisk, whip the cream with the addition of sugar to slightly stable peaks. Pour in cognac and mix.
