Chocolate pot de creme with truffle honey Recipe - Better Homes & Gardens Australia
A baked chocolate custard that's simple to perfect. Loving the elegant addition of truffle honey.
Ingredients
- 600ml cream
- 200g dark chocolate (70% cocoa), finely chopped
- 6 free-range egg yolks
- 1⁄2 cup dark brown sugar
- 1 tsp natural vanilla extract
- Pinch sea-salt flakes
- 1 1⁄2 Tbsp dark rum
- Whipped cream, to serve
- 2 Tbsp truffle honey
- Chocolate shavings, to garnish
- Freeze-dried raspberries, to garnish
- Wafer biscuits, to serve
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