This decadent chocolate dessert is a cross between a pudding, a ganache and a mousse. Traditionally served in small ramekin dishes, these little ‘pots of chocolate’ are the perfect treat and are a snap to make – and only 2 ingredients! The benefit of using crème fraiche (other recipes use cream and eggs) is that with its slight tangy-ness, it balances the sweetness of the chocolate perfectly.
The great thing about crème fraiche is that it will not curdle when boiled. Over medium heat heat, once the crème fraiche has started to boil add the finely chopped chocolate and stir until completely melted. That’s it!
Because this dessert is so rich, pour the mixture into small dessert cups (no more than ¼ cup per serving). Cover dish with plastic wrap and chill for at least 2 hours. For the garnish, I added a dollop of whipped cream, dusting of cocoa and used a mini heart shaped cutter on strawberry slices.
|Crème Fraiche Chocolate Pots|| |
- 1 ¼ cups crème fraiche
- 5 ½ oz semi sweet chocolate, finely chopped (use food processor)
- Add crème fraiche to a saucepan and bring to boil over medium heat (it will not curdle).
- Add the chocolate, stirring until the chocolate is completely melted.
- Pour into ¼ cup size dessert cups, cover with plastic wrap and chill for at least 2 hours.
- Serve with whipped cream if desired.