Chocolate Pots de Creme with Passion Fruit

Chocolate Pots de Creme with Passion Fruit, Chantilly Cream, Maldon Sea Salt Flakes

Chocolate Pots de Creme with Passion Fruit
Creme Chantilly and Maldon Sea Salt Flakes

Share a bite of luxurious French chocolate custard paired with intoxicatingly fragrant, simultaneously  sweet and tart passion fruit or sexy creme chantilly or flaky sea salt. Treat your valentine to an interactive trio of flavors alongside Chocolate Pots de Creme to tantalize his tastebuds. Revel in the silky chocolate texture, the tropical musky passion fruit aromas, the dreamy whipped cream, and the satisfyingly pleasurable combination of sweet & salty. It’s entirely captivating!

Passion Fruit = Love

Passion Fruit and Passion Fruit Flower

My rampant purple passion fruit vine has been flowering and fruiting continuously year-round. The fruits turn from green to purple as they ripen. These ripe fruits then fall to the ground. Harvest the fruits from the ground and wait about a week or so, as patience is rewarded by letting the purple fruit begin to shrivel, that is when the juice/pulp will be at its sweetest.

Chocolate Pots de Creme with Passion Fruit, Chantilly Cream, Maldon Sea Salt Flakes

The Chocolate Pots de Creme recipe comes from Julia & Jacques Cooking at Home.

Two cups of heavy cream with 1 t. grated orange zest are heated to a simmer then steeped 5 minutes off the heat. Four egg yolks are whisked with 1/3 c. sugar until the yolks are pale and thick. Then the hot cream is slowly stirred into the egg mixture. The custard is then poured through a sieve (which removes the orange zest and any coagulated bits of egg) and into a bowl with 4 oz. unsweetened chocolate, broken into small pieces. It is stirred to melt the chocolate and 1 1/2 t. vanilla extract is added. Petits pots are filled with the chocolate mixture, then placed in a baking pan with hot water about half way up the pots. The pots are covered and baked at 350°F for about 25 minutes. Once the custard is lightly set, the pots are cooled briefly then refrigerated to chill thoroughly.

Creme Chantilly Recipe

My cute Creme Chantilly apron. Thanks Peg!

Creme Chantilly is made by beating 1 c. heavy cream with 1 T. sugar and 1/2 t. vanilla extract in a cold bowl with an electric mixer until soft peaks form.

Chocolate Pots de Creme with Passion Fruit, Chantilly Cream, Maldon Sea Salt Flakes

Slice ripe passion fruit in half. Serve chilled chocolate pots de creme with chantilly creme, passion fruit, and flaky sea salt on the side. Your valentine can then try bites of the luscious chocolate custard with each component separately.

Alternatively, spoon passion fruit pulp over the chocolate. Top with creme chantilly. If the passion fruit is too tart, stir in a bit of sugar before topping the chocolate.

Chocolate Pots de Creme with Passion Fruit, Chantilly Cream, Maldon Sea Salt Flakes

Wishing you a passionate Valentine’s Day!

Food Network

featuring

Chocolate for Valentine’s Day

 

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#ComfortFoodFeast is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite comfort foods. This week’s comfort food features chocolate. You might enjoy taking a peek at other chocolatey recipes from some fabulous bloggers below… and be sure to follow our very popular Pinterest Board with over 375,000 followers called Let’s Pull Up A Chair!

Feed Me Phoebe: Dark Chocolate Vegan Truffles with Matcha Green Tea
Creative Culinary: Chocolate Pecan Tart from Chef François Payard
The Hungry Traveler: French Salted Caramel Chocolate Tart
Dishing with Divya: Rock Truffles
Elephants and the Coconut Trees: Easy Chocolate Fudge – 2 Minute Microwave Recipe
In Jennie’s Kitchen: Devil Dog Cupcakes
Napa Farmhouse 1885: Homemade Chocolate Sauce
Red or Green: Chocolate Spice Bark With Sea Salt
The Mom 100: Chocolate Banana Cake
Taste with the Eyes: Chocolate Pots de Creme with Passion Fruit
Healthy Eats: 5 Chocolatey Reasons to Stay in This Valentine’s Day
Swing Eats: Nutella Panna Cotta
FN Dish: 5 Chocolatey Treats Better Than a Box of Store-Bought Truffles

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