Recipes

Pot de Crème

Tariq Hanna's no-bake pudding is a triple threat
2 Ratings
100% would make again
Tariq Hanna's Pots de Creme
Photo: Katie B. Foster/Tasting Table 

Tariq Hanna of Salon by Sucré in New Orleans makes this no-bake pot de crème with a triple dose of chocolate. After the rich pudding, made with bittersweet chocolate, is chilled, it's topped with chocolate ganache and a sprinkling of cacao nibs.

To learn more, read "Choc Star."

Pot de Crème

Recipe adapted from Tariq Hanna, Salon by Sucré, New Orleans, LA

Yield: 4 servings

Prep Time: 20 minutes, plus 2 to 3 hours chilling time

Cook Time: 5 minutes

Total Time: 25 minutes, plus 2 to 3 hours chilling time

Ingredients

For the Pot de Crème:

¾ cup egg yolks (about 9 eggs)

1 quart heavy cream

½ cup granulated sugar

1 vanilla bean, split lengthwise, seeds removed and reserved

6 ounces bittersweet chocolate (65 percent and up), chopped 

For the Ganache:

6 ounces bittersweet chocolate, chopped 

¾ cup heavy cream, warmed

2 tablespoons Grand Marnier or amaro

For Serving:

1 tablespoon cacao nibs

Directions

1. Make the pot de crème: Crack the egg yolks into a medium bowl and set aside.

2. In a small quart saucepan over medium-high heat, combine the cream, sugar and vanilla seeds, and bring to a simmer. Ladle some of the hot cream into the bowl with the egg yolks and whisk constantly to prevent curdling. Return the egg and cream mixture to the saucepan over medium-high heat and continue to whisk until thickened, 5 to 7 minutes. Remove from the heat, still stirring, and add the chocolate all at once. Keep stirring until the chocolate is fully melted and smooth.

3. Divide the chocolate mixture among four 8-ounce ramekins. Chill the pots de crème in the refrigerator until set, 2 to 3 hours.

4. While the pots de crème are chilling, make the ganache: In a small bowl, combine the chocolate and warm heavy cream, and let sit, undisturbed, for 3 to 4 minutes. Stir until the chocolate is completely melted. Stir in the Grand Marnier or amaro, and set aside.

5. Remove the pots de crème from the fridge and top each ramekin with the ganache and a sprinkle of cacao nibs before serving.

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