Chocolate Covered Roasted Strawberry Pots de Creme
Silky smooth honey ginger custard is layered with roasted strawberries and luscious chocolate ganache in this sinfully delicious pots de cream recipe. Perfect for summer, these individual desserts are simple to make and will be a showstopper at your next dinner party, celebration or random Tuesday night alone with your cat.
2teaspoonsvanilla paste or extract
Chocolate Ganache + Garnish
8ouncesdark or semi-sweet chocolatechopped
whipped creamfor garnish
crystalized gingerfor garnish
raw honeyfor garnish
Roast StrawberriesPreheat oven to 350°F. In a bowl, combine sliced strawberries with 1 teaspoon of ground ginger and 2 tablespoons of honey. Gently toss to coat and then arrange in a single layer on a parchment-lined sheet pan. Roast strawberries in the oven for 30 minutes. Strawberries are ready when their color has darkened, juices have released and they're fragrant. Remove from oven and let cool. Reduce oven temperature to 325°F.Prepare CustardMeanwhile, in a large mixing bowl with a pouring spout (or 4 cup measuring cup) whisk together egg yolks and 1/4 cup of honey. Set aside. Then, in a saucepan, warm 1 cup of whole milk and 1 cup of heavy cream. Add vanilla, cardamom and ground ginger and stir to combine. Continue to warm until the mixture is steaming and just starting to simmer—about 5-6 minutes. Remove cream mixture from heat.Next, temper the eggs by adding a few tablespoons of the warm cream mixture and stirring till combined. Continue to gradually add the warm cream to the eggs until the mixture is warm to the touch. It should be nearly as warm as the cream mixture. At this point, add the remaining cream mixture to the tempered eggs and whisk until combined.To assemble the pots de creme, arrange a generous layer of the roasted strawberries in the bottom of each ramekin. Next, pour the custard over the strawberries into the ramekins. Fill each nearly full, leaving about 1/4-inch at the top. Place the four ramekins into a 9x11 baking dish with a water bath. The water bath should go a little more than halfway up the sides of the ramekins. Finally, cover the baking dish loosely with foil and place the entire baking dish into a 325°F oven. Bake for 45-60 minutes. The pots de creme will be ready when the edges are set and the center of each ramekin still jiggles slightly. Remove pots de creme from the oven and their water bath and let cool.Once the pots de creme have cooled to almost room temperature, cover each ramekin with plastic wrap and then let chill in the refrigerator for at least 1 hour before serving. The custard will continue to set as it cools.Prepare Chocolate GanacheWhile the pots de creme are cooling, prepare the chocolate ganache. Place the chopped chocolate in a glass bowl. Then, warm the heavy cream in a saucepan over medium-low heat until steam. When the cream is warm, pour over the chocolate and begin to stir. Continue to stir the chocolate until it's completely melted, smooth and glossy. The ganache should be thick, yet easily pourable while warm.Garnish + ServeWhen ready to serve the pots de creme, remove from the fridge and uncover. Pour a few tablespoons of ganache over each of the custards and spread evenly with the back of a spoon. The cold custard will help set the ganache so move quickly to smooth the ganache evenly.Finally, add a little whipped cream to the top of each pot de creme and sprinkle with some chopped crystallized ginger. You may also drizzle each with additional honey too if desired. Serve immediately and enjoy.