Smoked-Tea-Infused Chocolate Pots de Crème

Gluten Free
Health score
1%
Smoked-Tea-Infused Chocolate Pots de Crème
45 min.
8
241kcal

Suggestions


Indulge your senses with a delightful twist on a classic dessert: Smoked-Tea-Infused Chocolate Pots de Crème. This luxurious treat is perfect for chocolate lovers seeking a sophisticated experience. Each spoonful offers a rich, velvety chocolate flavor beautifully complemented by the unique, smoky notes of Lapsang souchong tea. The combination of these elements creates a dessert that's not only gluten-free but also a feast for the palate.

With just 45 minutes of active preparation time and the ease of making it ahead of time, you’ll impress your guests or loved ones when you serve this exquisite dessert at your next gathering. Each pot is a perfect portion, ensuring that everyone gets to savor the creamy richness without feeling overwhelmed. And with only 241 calories per serving, you can indulge guilt-free!

The delicate infusion of smoked tea with bittersweet chocolate elevates the flavor profile, making these pots de crème not just a dessert, but a culinary experience. Top it off with whipped cream and a sprinkle of cocoa for an elegant presentation that will leave your audience in awe. Treat yourself and your guests to this delightful end to any meal, or simply enjoy a quiet moment of indulgence with a spoonful of this delightful creation!

Ingredients

  • 6.5 ounces bittersweet chocolate finely chopped
  • large egg yolk 
  • 0.5 cup cup heavy whipping cream chilled
  • teaspoons sugar 
  • 0.3  vanilla pod split
  • 0.7 cup milk whole
  • teaspoon frangelico smoked
  • teaspoon frangelico smoked

Equipment

  • bowl
  • oven
  • whisk
  • ramekin
  • roasting pan

Directions

  1. Place finely chopped bittersweetchocolate in large bowl. Bring heavywhipping cream, whole milk, and smokedtea to simmer in heavy medium saucepanover medium heat. Turn off heat; add 1/4cup sugar and stir to dissolve. Steep teauncovered 5 minutes.
  2. Whisk egg yolks and remaining 1/4 cupsugar in medium bowl to blend. Graduallywhisk hot cream mixture into yolk mixture,then strain over chocolate.
  3. Let stand 2minutes.
  4. Whisk until chocolate is meltedand custard is smooth. Cover and chillcustard overnight.
  5. Position rack in center of oven andpreheat to 300°F. Divide custard amongeight 3/4-cup ramekins or custard cups.Cover each ramekin with plastic wrapand arrange ramekins in large roastingpan. Carefully add enough warm waterto roasting pan to come halfway upsides of ramekins.
  6. Bake custards in water bath untiljust set in center, about 55 minutes.
  7. Remove ramekins from water. Uncoverand refrigerate until cold, at least 6 hours.DO AHEAD: Custards can be made 1 dayahead. Cover and keep refrigerated.
  8. Combine cream and sugar inmedium bowl. Scrape in seeds from vanillabean; whisk until peaks form.Dollop cream atop custards and serve.

Nutrition Facts

Calories241kcal
Protein7.48%
Fat67.84%
Carbs24.68%

Properties

Glycemic Index
13.51
Glycemic Load
1.06
Inflammation Score
-4
Nutrition Score
7.0460869119219%

Nutrients percent of daily need

Calories:241.41kcal
12.07%
Fat:18.25g
28.08%
Saturated Fat:10.09g
63.07%
Carbohydrates:14.94g
4.98%
Net Carbohydrates:13.1g
4.76%
Sugar:10.94g
12.15%
Cholesterol:158.33mg
52.78%
Sodium:20.18mg
0.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:19.81mg
6.6%
Protein:4.53g
9.05%
Manganese:0.31mg
15.66%
Copper:0.3mg
14.96%
Selenium:9.91µg
14.16%
Phosphorus:138.78mg
13.88%
Magnesium:44.66mg
11.16%
Iron:1.82mg
10.11%
Vitamin A:446.97IU
8.94%
Vitamin B2:0.13mg
7.93%
Vitamin D:1.15µg
7.67%
Fiber:1.84g
7.37%
Vitamin B12:0.42µg
7.06%
Zinc:1.02mg
6.82%
Calcium:65.57mg
6.56%
Vitamin B5:0.56mg
5.64%
Potassium:189.15mg
5.4%
Folate:19.21µg
4.8%
Vitamin E:0.61mg
4.08%
Vitamin B6:0.07mg
3.5%
Vitamin B1:0.04mg
2.94%
Vitamin K:2.28µg
2.18%
Vitamin B3:0.23mg
1.13%
Source:Epicurious