Chocolate pots de creme, peanut butter mousse & salted caramel sauce

By Chef Chuck Hughes
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Halfway between custard and a ganache, these pots de crème are almost as luxurious as the centre of a truffle. They make the perfect ending to a special meal….or to get you out of the dog house.

SERVES
6
TOTAL TIME

Ingredients

For the pots de creme:

  • 140 grams good quality dark chocolate (70%), chopped
  • 3 large egg yolks
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 5 tablespoons milk
  • 2 teaspoons vanilla

For the peanut butter mousse:

  • 1 cup whipping cream (35%)
  • 225 grams cream cheese
  • 1 cup natural peanut butter
  • 1 vanilla bean, seeds scraped
  • 1 cup powdered sugar

For the maple caramel sauce:

  • 1/2 cup sugar
  • 1/2 cup Chuck’s maple syrup
  • 1/4 cup water
  • 1/3 cup whipping cream
  • 1/4 teaspoon Maldon Salt, garnish
  • 2 tablespoons unsalted butter

Directions

For the pots de creme:

  1. For the chocolate pot de crème: Place the chopped chocolate in a stainless steel bowl and set aside.
  2. Place the egg yolks, sugar, salt, cream and milk in a saucepan. Whisk well. Cook the mixture over medium-low heat. Stir and scrape the sides of the pan for 10-15 minutes, until it thickens. To test the consistency, dip a spoon into the mixture and drag your finger through it. If the line remains firm, it’s ready. [Do not let the custard simmer.]
  3. Pour the custard over the chocolate. Allow the mixture to sit and melt the chocolate for five minutes. Whisk until smooth, then add the vanilla and puree again.
  4. Divide the mixture between eight 50 milliliter espresso cups (or any small vessels…mason jars, tea cups, shot glasses). Place a dishtowel on the counter and tap each espresso cup gently on the dishtowel to work the bubbles out of the custard. Cool to room temperature. Then cover each espresso cup with plastic wrap and refrigerate for at least three hours, but up to one week.

For the peanut butter mousse:

  • In a stand mixer, pour the whipping cream into the mixing bowl and beat until stiff peaks form, about two to three minutes.
  • Transfer the whipped cream into a small bowl and place in refrigerator.
  • In the stand mixer, combine the cream cheese, peanut butter and vanilla in a mixing bowl and beat until smooth, about two minutes.
  • Add powdered sugar and beat again for another minute.
  • Remove the whipping cream from the refrigerator and add to the peanut butter mixture.  Using a spatula, gently fold in the whipped cream until combined. Refrigerate until ready to use.

For the maple caramel sauce:

  1. Combine sugar, maple syrup and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook until syrup is amber-coloured.
  2. Remove from heat, slowly add cream (mixture will sputter) and stir until syrup is dissolved. Stir in the butter.
  3. Allow cooling briefly before covering; refrigerate until chilled, about two hours (caramel will keep, tightly covered, in refrigerator for up to four days).
PRESENTATION
  1. Remove chocolate pots de crème from the refrigerator about 15 minutes before serving.  Just to take the chill off the dessert. 
  2. Using two spoons make a quenelle with the peanut butter mousse and place on top of the pots de crème. OR you can use a piping bag. Drizzle with the maple caramel sauce
  3. Optional- you can add some chopped peanuts, Maldon Salt and chocolate shavings. ENJOY!

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