I found a bar of Green and Black's 72% at Whole Foods. I got all the ingredients and am planning to make this soon. I'm going to half the recipe... hope that's okay!
Absolutely! I cut the recipe in half and ended up with enough for 3 ramekins. I think if I had filled them a little less full, I might have had enough for 4.
This was one really good recipe. I mixed it up one lunchtime when I came home from work. Cooked them the next night. The following night, put them in the oven to finish. Easy! As for chocolate, for something like this the best quality chocolate is in order.
It was very "chocolatey" to me which does sort of equate with really rich. I ate mine on two different nights, it was a a lot of dessert for one sitting!
Definitely came out like a very decadent (rich) chocolate pudding. Did anyone else find 2 tablespoons of sugar on top to create way too thick of a crust? I have two left in the fridge that I'm going to top with a bit less sugar tonight.
Chocolate With Francois is a blog based around Francois Payard's book, Chocolate Epiphany. We are not affiliated with Francois Payard or his bakery. We're just fans of chocolate who want to create the recipes in his book.
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I made this today. I couldn't find 72% chocolate so I used 70%. Wondering what chocolate everyone else used?
ReplyDeleteI found a bar of Green and Black's 72% at Whole Foods. I got all the ingredients and am planning to make this soon. I'm going to half the recipe... hope that's okay!
ReplyDeleteAbsolutely! I cut the recipe in half and ended up with enough for 3 ramekins. I think if I had filled them a little less full, I might have had enough for 4.
ReplyDeleteI'm definitely making half the recipe. DH is really a chocolate lover but I'm not quite sure how he is about a creme brulee.
ReplyDeleteNow between this and all the other egg yolk recipes -- what do you do with all the egg whites?
I use the egg white to make scrambled eggs or french toast. I just add them to however many whole eggs I am using. Works great!
ReplyDeleteGhirardelli makes a 72% cacao called Twilight Delight. I found it in the candy section of my local Kroger store.
ReplyDeleteThis was one really good recipe. I mixed it up one lunchtime when I came home from work.
ReplyDeleteCooked them the next night. The following night, put them in the oven to finish. Easy! As for chocolate, for something like this the best quality chocolate is in order.
Was this really rich for anyone? I thought this was crazy RICH!
ReplyDeleteIt was very "chocolatey" to me which does sort of equate with really rich. I ate mine on two different nights, it was a a lot of dessert for one sitting!
ReplyDeleteDefinitely came out like a very decadent (rich) chocolate pudding. Did anyone else find 2 tablespoons of sugar on top to create way too thick of a crust? I have two left in the fridge that I'm going to top with a bit less sugar tonight.
ReplyDeleteI hate to be late the very first month with my post, but I will be out of town tomorrow and will have to post on Saturday. I hope that is okay. :}
ReplyDeleteSusan - No worries! We'll look forward to seeing your post on Saturday! Safe travels!
ReplyDeleteI'll have post tonight.
ReplyDelete