Assorted Chocolate Pots
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Ingredients
for
6
- Ingredients
- ½ cup white Chocolate couverture (at least 25% cocoa)
- 0.333 cup dark Chocolate couverture (at least 35% cocoa)
- 0.333 cup Milk chocolate (at least 25% cocoa, chopped)
- ¼ cup Cognac
- 2 eggs (separated)
- 2 egg yolks
- ¼ cup sugar
- 1 cup cream (at least 30% fat content, cold)
- To serve
- 4 Tbsps Whipped cream
- 4 Tbsps Chocolate sauce
- Dark chocolate (at least 35% cocoa, shavings)
- cinnamon
Preparation steps
1.
Melt the chocolates in separate bowls over pans of boiling water, adding 20 ml cognac to each bowl. Remove from the heat.
2.
Beat the egg yolks with half the sugar over a low heat until the sugar has dissolved. Remove from the heat and continue to beat until cold. Whip the cream until stiff. Beat the egg whites with the remaining sugar until stiff.
3.
Divide the egg yolk mixture into three equal potions, add one portion to each bowl of chocolate and fold in carefully, using a wire whisk. Repeat this process first with the whipped cream, then with the beaten egg whites.
4.
Place the chocolate mixture in serving glasses, layering the different colours; a piping bag may be used. Cover and place in the fridge for at least 3 hours.
5.
Before serving, spoon a little whipped cream or chocolate sauce on the chocolate creams and garnish with grated chocolate or cinnamon.
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