13 August 2007

Chocolat noir et blanc cardamon

{PETITS POTS DE CHOCOLAT NOIR ET BLANC A LA CARDAMOME} The dinner party…… a wonderful event, but for the host it can become a juggling act to create delicious dishes that are easy, made in advance and beautiful! Do not let the picture above fool you – this is an easy recipe, that is based on Trish Deseine’s ‘Petits pots de chocolat’ with a twist. I have wooed many a guest at the end of a dinner where the conversation goes quiet and everyone relishes in this heavenly desert.

The original recipe calls for only dark chocolate, which is sinful but as it is summer I felt the need to lighten things up – so I divided the recipe in 2 and created one rich dark chocolate cream layer and a 2nd delicate white chocolate layer with a hint of cardamon, finished with a dust of cacao.


For 6 people

Dark chocolate cream:

  • 20cl single (table) cream 18% (in Geneva crème fleurette fraîche)
  • 125g dark chocolate (minimum 60%)
  • 2 egg yolks
  • 15g melted butter
  1. First separate the egg yolks and set aside.
  2. Next break the dark chocolate into as little pieces as possible and place in a heat proof, pouring jug (ie large glass liquid measuring cup)
  3. In a saucepan, bring the cream to a boil. As soon as it has boiled remove from the heat and pour over the dark chocolate pieces. With a whisk blend together until smooth (this can take a few minutes). Leave to cool for 2 minutes.
  4. Melt the butter and set aside.
  5. Whisk the egg yolks and then gently stir them into the dark chocolate cream.
  6. Finally add the butter.
  7. Divide the dark chocolate cream evenly between the 6 glasses, and place them in the fridge to cool for 1 hour. The timing here is important so please don’t cheat, or your layers will mix together!

White chocolate & cardamon cream:

  • 20cl single (table) cream 18%
  • 125g white chocolate (minimum 30% cacao)
  • 1 teaspoon ground cardamon
  • 2 egg yolks
  • 15g melted butter
  • (cocoa for dusting over the chocolate pots before serving)

Repeat the cooking instructions above, only add the cardamon to the cream before bringing it to the boil. Leave the white chocolate cream mixture to cool for at least 5 minutes BEFORE pouring over the dark chocolate cream layer. Place the glasses in the fridge to cool for at least 2 hours, with cling film (plastic wrap) over the top to avoid unwanted odours from the fridge being absorbed by the cream!

Serving: remove the chocolate pots from the fridge just 5 mintues before serving, and using a sieve dust with a thin layer of cocoa.

NOTE: many people do not love white chocolate (Olivier included) – too sickly sweet etc. This recipe will surprise you, as the taste is subtle and works well in contrast to the thicker and slightly bitter dark chocolate cream. Also do not panic & run for cover like I did the 1st time – when you see that the white chocolate is not solidifying like the dark. This is normal, and will remain a more liquid cream.


  1. PF Says:

    Your chocolate desert looks spectacular and we are going to give it a try ASAP.

  2. Erika (SWEET PEA) Says:

    It was a hit at my dinner party last week 🙂 Let me know how it turns out

  3. 101things Says:

    Just for clarification, what is fleurette cream?

    I’m always so busy with the main I don’t make a dessert, but this does look very tasty.

  4. Erika (SWEET PEA) Says:

    The recipe is very easy and looks great for guest!
    As I live in Geneva, the cream I use is called ‘crème fleurette’ which translates to single cream (18%) (aka table cream). I will note this on the site.

  5. ms. shiyuan Says:

    Yum! This looks delicious. I have a huge soft spot for sweets, which has gotten me into trouble more than once. I’ll be sure to try out your recipe!

    Thanks for the comment, I’m looking forward to reading your blog.


  6. Erika (SWEET PEA) Says:

    I know the feeling re sweets, and just to make things worse I am going to post a recipe for Lavender honey shortbreads… have a good weekend, speak soon

  7. This looks like my kind of dessert! I love custards and creams and anything with a smooth creamy texture! You photograph is beautiful as well!

    Welcome to The Foodie Blogroll!

  8. Erika (SWEET PEA) Says:

    Thanks Jenn! Great to be on Foodie Blogroll, whill check out the other blogs 🙂

  9. Yvonne Says:

    Your dessert looking great, but could you tell me how much is 20 cl = to in table cream?
    Thank you

  10. YVONNE: I have looked into the measurement for you, 20c = 200ml = to approx. 3/4 US cup (177 ml) + 1 1/2 tablespoon ( 1 US tbs = 14.48ml)
    This is a helpful website for the future http://nccuis.ifrance.com/equivalences/equivalences.htm
    Hope this is the information you need otherwise send me another message.

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