Dark Chocolate Pots de Crème with Whiskey Sabayon

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 French) makes a perfectly boozy, sweet ending to any meal.

This recipe is feat
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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 French) makes a perfectly boozy, sweet ending to any meal.

This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
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INGREDIENTS

Servings: 8

Ingredients

  • Dark Chocolate Pots de Crème
  • 1/2 teaspoon gelatin powder
  • 1 teaspoon cold water
  • 2/3 cup dark chocolate, chopped
  • 3 egg yolks
  • 1/4 cup sugar
  • 1 1/2 cups milk
  • 2 tablespoons instant coffee
  • 1/2 cup heavy cream
  • McCormick® Ground Cinnamon, to garnish
  • Whiskey Sabayon
  • 6 egg yolks
  • 1/4 cup single malt whiskey
  • 1/4 cup sugar
  • 1 teaspoon McCormick® All Natural Pure Vanilla Extract

INSTRUCTIONS

  • 1 For the Pots de Crème, mix gelatin and cold water in small bowl. Let stand 5 minutes to bloom. Place chocolate in medium heat-safe bowl; set aside.
  • 2 Whisk egg yolks and sugar in separate medium heat-safe bowl until light and fluffy; set aside. Bring milk to boil in medium saucepan; stir in instant coffee. Gradually add hot milk mixture to yolk mixture, whisking constantly until blended. Return mixture to saucepan.
  • 3 Cook on low heat, stirring frequently, until mixture is thick enough to coat the back of a spoon. (Do not heat above 180°F). Pour hot custard mixture over chocolate in bowl. Add gelatin mixture, stirring until chocolate is completely melted and smooth. Cool to room temperature.
  • 4 Beat heavy cream using electric mixer on medium speed until soft peaks form. Gradually add to cooled chocolate custard mixture, stirring gently to mix well. Spoon mousse into 8 (6-ounce) serving bowls. Place on rimmed baking sheet and cover with plastic wrap. Refrigerate at least 2 hours to set.
  • 5 When ready to serve, prepare the Sabayon. Fill small saucepan 1/3 of the way with water. Bring to gentle simmer on medium heat. Whisk egg yolks, whiskey, sugar and vanilla in medium heat-safe bowl until well blended and smooth. Place bowl overtop of saucepan with simmering water, making sure bottom of bowl is not touching the water. Whisk constantly until doubled in volume and very foamy. Mixture should be thick enough to coat the back of a spoon. Remove from heat. Cool 5 minutes.
  • 6 Spoon Sabayon evenly over chilled Pots de Créme. Sprinkle with cinnamon and serve immediately.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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