what better way to make good use of les egg yolks from the eggs of which egg whites were sacrificed in the making of les macarons? hehe.
lucky i grabbed a coles pamphlet, and found a wonderful recipe of pot au chocolat in it :')
it's really easy to make!! but it calls for using six egg yolks though... that's quite a lot, but it's perfect to make after baking some macarons since we will have to use the egg yolks anyway or they'll just go bad.
autumn holiday is just beginning, and i am so looking forward to the season. seriously, it's my most favourite season :)
i simply love the beautiful, crisp golden leaves lying around everywhere all over the roads. i love the wonderful shade of autumn; yellow, red, brown, orange, and gold. it's fantastic, amazing, breath-taking. i'll be going to hahndorf in a few days time, and i really hope that the trees there aren't bald yet... i went there last year to witness the breath-taking autumn scenery just to find the trees were already mostly bare!
i really hope that the leaves are still intact this time around!
if you wanna have a look at some of the pics i took last year while in hahndorf, CLICK HERE!!
okay back to the topic, back to the topic!!!
i'll share the recipe with you here! enjoy!
POT AU CHOCOLAT recipe from Coles catalogue.
- 2 cups full cream milk
- 500g dark cooking chocolate (70% cocoa) - broken into small pieces plus extra for shaving
- 6 large egg yolks
- 2 tsp imitation vanilla
- 1/4 tsp salt
- 1 cup thickened cream
- 1 tsp cinnamon
- place milk in large saucepan and bring to a simmer, being careful not to scorch. add chocolate and continue stirring with rubber spatula until smooth and all chocolate has melted. remove from heat. (i just used microwave. lazy me! haha)
- meanwhile, beat yolks in a large bowl. slowly pour the chocolate mixture into the yolks, one ladle full at a time, being careful not to scramble the eggs. once half the melted chocolate has been incorporated, pour the rest in with vanilla and salt and mix thoroughly.
- transfer mixture to a jug and carefully pour into 8 ramekins or glasses and refrigerate, uncovered, for 1/2 hour. remove and cover with plastic wrap and return to the fridge for about 3-4 hours, up to one day in advance. this will prevent a skin from forming.
- before serving, bring chocolate pots to room temperature for about 10 minutes.
- whip cream lightly to soft peaks and fold in the cinnamon. spoon over the chocolate pots and tap glass on your hand to distribute cream over the top.
- using a vegetable peeler, scrape the remaining chocolate over the cream to make chocolate curls. click here for a youtube tutorial on this. serve immediately.
and that's how easy it is! hahaha no sweat! and if you are a chocolate addict, trust me, you'll love this. it's your cup of tea. hehehe.
anyways, happy autumn to everyone in Australia. i don't know about anyone else, but i definitely love this season. autumn is when it's cool, but not too cold. it could get warm, but not too hot. and the colour palette is just fantastic. and the breeze, and the leaves and and and ghrghrg I LOVE AUTUMN!
with every falling leaf, i love you.
that was what i wrote for the caption of that pic ♥
baker at heart,