Estes potes de creme de chocolate e Earl Grey são a sobremesa perfeita para surpreender. A infusão do chá Earl Grey, com as suas notas de bergamota, confere um perfume floral e cítrico que contrasta lindamente com a riqueza do chocolate amargo, criando um final de refeição sofisticado e memorável. A textura aveludada do creme, combinada com o chantilly de Cointreau, eleva este clássico francês a um novo patamar de elegância.

Ingredientes

  • Para os pudins:
  • 2 xícaras de creme
  • 120 gramas de chocolate amargo picado
  • 2 sacos de chá earl grey
  • 6 gemas
  • 3 colheres de sopa de açúcar
  • Para o creme Cointreau:
  • 1/2 xícara de creme de leite
  • 2 colheres de sopa de açúcar em pó
  • 2-3 colheres de chá cointreau

Preparação

  1. Pots de Creme é um pudim grosso e rico que é assado e servido gelado. Este usa chá earl grey, além de chocolate para dar um toque mais perfumado. Eu servi com um chantilly Cointreau (um licor com sabor de laranja).
  2. Pré-aqueça seu forno a 162ºC com um rack no centro.
  3. Aqueça o creme em uma panela sobre o meio com os saquinhos de chá totalmente submersos até que o creme esteja quase fervendo. Tente mantê-los em movimento, para que o chá possa infundir o creme. Pressione e remova os saquinhos de chá antes de adicionar o chocolate e mexer até ficar totalmente misturado.
  4. Misture as gemas com o açúcar até ficar homogêneo e adicione a mistura de creme quente aos poucos, mexendo juntos. Defina seus ramkins ou canecas em uma assadeira. Distribua o pudim uniformemente e, em seguida, adicione a água quente à panela até chegar na metade dos pratos de pudim.
  5. Asse por cerca de 25 minutos ou até que a parte superior e as bordas sejam colocadas.
  6. Deixe esfriar e leve à geladeira por pelo menos 2 horas antes de adicionar o chantilly, qualquer enfeite desejado e servir.
  7. Esta receita faz cerca de 6 3/4 cup ramkins ou 3-4 canecas.

For a dessert that’s both classic and intriguing, here is the English version of this recipe.

Chocolate Earl Grey Pots de Crème

Pots de crème, which translates to “pots of cream,” is a classic French dessert known for its incredibly rich, dense, and silky custard texture. This version introduces a sophisticated twist by infusing the cream with Earl Grey tea. The distinctive floral and citrus notes of bergamot from the tea cut through the richness of the dark chocolate, creating a beautifully fragrant and complex flavour profile that is both comforting and elegant.

Served chilled, these little pots are the perfect make-ahead dessert for a special occasion. The finishing touch, a Cointreau-laced whipped cream, adds a bright, orange-scented lightness that complements the other flavours perfectly. If you don’t have Cointreau, another orange liqueur like Grand Marnier would work well, or you could simply whip the cream with vanilla for a more classic topping.

Ingredients

For the Pots de Crème:

  • 2 cups (480ml) Double Cream
  • 120g Dark Chocolate, finely chopped
  • 2 Earl Grey tea bags
  • 6 large Egg Yolks
  • 3 tbsp Caster Sugar

For the Cointreau Cream:

  • 1/2 cup (120ml) Double Cream
  • 2 tbsp Icing Sugar
  • 2-3 tsp Cointreau

Method

  1. Preheat your oven to 160°C (325°F / Gas Mark 3). Place six small ramekins or ovenproof mugs into a deep roasting tin.
  2. In a saucepan over a medium heat, gently warm the double cream with the tea bags fully submerged. Bring the cream almost to a boil, then remove from the heat, cover, and allow the tea to steep for about 10 minutes[3].
  3. Squeeze any remaining cream from the tea bags before discarding them. Add the chopped dark chocolate to the warm, infused cream and stir until the chocolate is completely melted and the mixture is smooth.
  4. In a separate bowl, whisk the egg yolks and caster sugar together until smooth and pale[3]. Very slowly, pour the warm chocolate and cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling[2].
  5. Strain the custard mixture through a fine-mesh sieve to ensure it is perfectly smooth. Divide the mixture evenly among your ramekins[2].
  6. Carefully pour hot water into the roasting tin until it reaches halfway up the sides of the ramekins. This water bath (bain-marie) will help the custards cook gently[4].
  7. Bake for about 25-30 minutes, or until the edges are set but the centre still has a slight wobble[4].
  8. Carefully remove the ramekins from the water bath, allow them to cool to room temperature, and then refrigerate for at least 2-3 hours, or until fully chilled and set[3].
  9. To make the Cointreau cream, whip the double cream with the icing sugar until soft peaks form. Gently fold in the Cointreau.
  10. Serve the chilled pots de crème with a dollop of the Cointreau cream on top.