Dark Chocolate Pots de Crème with Whiskey Sabayon | Club House for Chefs
Dip your spoon (over and over!) into this cool, creamy dessert inspired by a visit to a Vietnamese coffee shop. The thick, silky, coffee-chocolate base topped with a whiskey Sabayon (classically...
Ingredients
- Dark Chocolate Pots de Crème | Serves 8
- 1/2 tsp (2 milliliters) Gelatin Powder
- 1 tsp (5 milliliters) Cold Water
- 2/3 cup (150 milliliters) Dark Chocolate, 70%, finely chopped
- 3 each Egg Yolks
- 1/4 cup (60 milliliters) Granulated Sugar
- 1 1/2 cups (375 milliliters) Milk
- 2 tbsps (30 milliliters) Instant Coffee
- 1/2 cup (125 milliliters) Heavy Whipping Cream
- Club House ® Cinnamon, Ground , to garnish
- Whiskey Sabayon | Serves 8
- 6 each Egg Yolks
- 1/4 cup (60 milliliters) Single Malt Whiskey
- 1 tsp (5 milliliters) Club House ® Vanilla Extract, Pure
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