Chocolate Pots de Crème with Candied Rose Petals Recipe

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Recipes.net Team Published: July 12, 2020 Modified: August 11, 2020
Chocolate Pots de Crème with Candied Rose Petals Recipe

An elegant, unusual, and tasty dessert that uses real rose petals!

How To Make Chocolate Pots de Crème with Candied Rose Petals

French chocolate custard with edible candied rose petals

Pots de Crème:

  • ⅔ cup heavy cream
  • 2 oz bittersweet chocolate (grated)
  • 2 tsp light brown sugar (packed)
  • pinch salt
  • 2 egg yolks
  • ½ tsp vanilla extract

Candied Rose Petals:

  • rose petals (unsprayed )
  • 1 egg white (beaten lightly)
  • ½ cup Superfine caster sugar ([10x if caster not availabe])
  1. Place cream, chocolate, sugar and salt in top of a double boiler and cook until scalding.
  2. Whisk egg yolks lightly in a small bowl, then whisk in a bit of hot chocolate cream to warm them.
  3. Gradually stir this mixture back into cream in double boiler and cook, stirring, over simmering water until thickened, about 10 minutes.
  4. Remove from the heat, stir in vanilla and pour into pot de crème cup or small custard cup.
  5. Let cool uncovered, then chill until cold, about 2 hours or overnight.
  6. Remove from refrigerator about 30 minutes before serving.

To make candied rose petals

  1. Gently brush each flower petal with egg white, then sprinkle it with sugar.
  2. Place petals on a cake rack, let dry, then use them to garnish the pots de crème.

How To Make Chocolate Pots de Crème with Candied Rose Petals

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French chocolate custard with edible candied rose petals

Prep: 10 mins
Chill Time: 2 hrs
Cook: 10 mins
Total: 2 hrs 20 mins
Serves:
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Ingredients

Pots de Crème:

  • cup heavy cream
  • 2 oz bittersweet chocolate, grated
  • 2 tsp light brown sugar, packed
  • pinch salt
  • 2 egg yolks
  • ½ tsp vanilla extract

Candied Rose Petals:

  • rose petals, unsprayed
  • 1 egg white, beaten lightly
  • ½ cup Superfine caster sugar, [10x if caster not availabe]

Instructions

  1. Place cream, chocolate, sugar and salt in top of a double boiler and cook until scalding.
  2. Whisk egg yolks lightly in a small bowl, then whisk in a bit of hot chocolate cream to warm them.
  3. Gradually stir this mixture back into cream in double boiler and cook, stirring, over simmering water until thickened, about 10 minutes.
  4. Remove from the heat, stir in vanilla and pour into pot de crème cup or small custard cup.
  5. Let cool uncovered, then chill until cold, about 2 hours or overnight.
  6. Remove from refrigerator about 30 minutes before serving.

To make candied rose petals

  1. Gently brush each flower petal with egg white, then sprinkle it with sugar.
  2. Place petals on a cake rack, let dry, then use them to garnish the pots de crème.
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