Pots au chocolat is the French name for our more prosaic chocolate pots. These ones are a rich but silky smooth chocolate custard flavoured with Amaretto and decorated with a whipped white chocolate ganache and crushed amaretti biscuits. Perfect for a make ahead dinner party dessert.
The Belgian chocolate brand, Godiva, recently launched its first ever chocolate challenge in the UK. The aim of the competition was to create the best ever chocolate dessert taking into account taste, texture and presentation. From a shortlist of ten, four finalists will be invited to create their desserts in front of a panel of judges, including William Sitwell and Mark Hix.
The winner will have their dessert served in one of Hix’s London restaurants and all four finalists get a five star trip to Belgium. A nice prize all round and I was keen to get involved. Godiva sent me some of their white and dark chocolate pearls to create a dessert for this very purpose.
Amaretto Petits Pots au Chocolat
Sadly, although I managed to create my piece de resistance before the deadline of this Saturday just gone, I didn’t get this post written up or my entry in on time. Never mind, I was very pleased with these Amaretto pots au chocolat. If it hadn’t been for this challenge, I’d never have created them. And I had family visiting, so it was the perfect dessert to serve them for dinner that evening.
I wanted to create something rich and delicious of course, but also something small and elegant that could be served after a rather large meal. With the recent success of my plum amaretto ice-cream very much in mind, I decided to create a rich chocolate custard flavoured with Amaretto and topped off with whipped white chocolate ganache and crushed amaretti biscuits.
Served in little coffee cups, I was hoping these mini chocolate pots would do the business. And they did.
They’re indeed rich and give you the feeling of having a decadent and indulgent dessert without making you feel unpleasantly full. We all found one cup was enough. The custard is silky smooth and the sweet chocolate ganache adds contrasting sweetness, flavour and texture as does the crunchy pieces of amaretti. I can see these chocolate pots taking a starring role in many dinner parties to come.
I also have a post for spiced prune chocolate pots, which are different, but equally good. These are not a custard as they don’t contain any eggs. Either would make a great Christmas dinner dessert.
Can You Use Any Chocolate?
The white chocolate pearls melted beautifully. I was impressed as I often have problems when I try to melt white chocolate. Sometimes it just stays lumpy and sometimes it seizes altogether. So in order to make the whipped white chocolate ganache, I’d advise using whatever chocolate works best for you.
The dark chocolate pearls were quite sweet and I couldn’t detect any particular complex flavours. This meant it worked well with the distinctive flavour of Amaretto. However, if you want to make plain pots au chocolat, I’d advise using a good flavoursome dark chocolate with a high cocoa content.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this caramelised pear and honey carob cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like further inspiration for make ahead desserts, I have quite a few of them.
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Amaretto Pots au Chocolat- The Recipe
Amaretto Pots au Chocolat
- 100 ml milk
- 175 ml double cream
- 3 large egg yolks (I used 2 duck egg yolks)
- 125 g dark chocolate (callets or chopped)
- 1 tbsp Amaretto
- 25 g white chocolate
- 3 Amaretti biscuits + 6 to serve
- Place egg yolks in a bowl. Heat milk and 125ml cream until near boiling then pour over the yolks whisking vigorously.
- Pour back into the pan and place over a very low heat. Add the chocolate and stir until melted.
- Add the amaretto and continue cooking, whisking occasionally for about 5 minutes, until the mixture is thick enough to coat the back of a spoon. Be careful not to overheat or you will get scrambled eggs.
- Pour into a jug by way of a sieve to take out any egg that might have scrambled. Pour into your serving cups or pots and leave to set for at least a couple of hours.
- Melt the white chocolate in a pan over hot water and leave to cool slightly. Add the remaining 50 ml of cream, then whisk until soft peaks form.
- Spoon or pipe some cream onto the chocolate pots, then sprinkle with some crushed amaretti.
- Serve with a whole amaretti biscuit on the side.