To be completely honest, preparing a recipe specifically made for winter holidays was far beyond my expectations during the last days, regarding the free time I had on hand, but I think I managed to prepare the perfect “no-fuss” alternative with this chocolate gingerbread pots de crème recipe. Yep, a recipe of chocolate pots de crème for Christmas, because why not? The texture game as well as the warm spice flavors of caramelized almonds and speculoos are enough to turn this dessert, supposedly basic, into something decent for special occasions. I wanted this chocolate gingerbread pots de crème recipe to be rich and intense – ideal to end a copious meal on a sweet note, but not too much.
I’m always trying to use quality products in my recipes when I don’t make them myself, and I chose the ones and only speculoos from Dandoy in Brussels to crumble onto the pot de crème. Sarcastically, I even didn’t bring them back from my weekend in Brussels two weeks ago, but popped by Galeries Lafayette to get some, aka. my Berliner refuge when I feel like I want to let out my inner chauvinist.
If you opt for those chocolate gingerbread pots de crèmes for your Christmas or New Year’s meals, I have good news for you: beyond being economical, the longest part of the recipe is actually the rest time in fridge. In my case, I’ll skip the chocolate bûche this year because of lack of time, which also push me to make again this recipe for Christmas dinner.
- 150g dark chocolate (70%)
- 30cl full-fat milk
- 20cl single cream
- 3 egg yolks
- 30g brown sugar
- 2tbsp raw cacao
- 1/4tsp cinnamon
- 1/4tsp vanilla
- 1/4tsp ground cardamom
- 1/4tsp nutmeg
- 1/8tsp ground ginger
- 40g speculoos
- 25g almonds
- 2tsp honey
- 1tsp water
- 1 pinch of flaked salt
- 1. Prepare the chocolate gingerbread pots de crème: stir energetically egg yolks and sugar together, until it starts to get white. Incorporate spices and raw cacao and stir again. In a pan, bring milk and cream to a slight boil, then poor it over the egg yolk / sugar mixture, while stirring continuously.
- 2. Heat this cream over low heat and let cook for a few minutes while stirring regularly. The texture should get thicker and form a custard. Take off from the heat, then add dark chocolate in pieces and stir until the cream is totally smooth. Pour into 4 jars, then put in fridge and let rest for 2 or 3 hours.
- 3. Before to serve, prepare the crumble topping. Break speculoos into chunks and sprinkle generously over each chocolate gingerbread pot de crème. Heat a frying-pan. Shred almonds and roast them quickly, for about 2 minutes.
- 4. Stir together honey and water, then add it into the pan while trying to coat all the almonds. Let caramelize for 1 or 2 minutes, until caramel concentrates. Turn off heat and let almonds cool down on a baking sheet.
- 5. After a few minutes, break them into clusters and add a few onto each pot de crème. Sprinkle with a pinch of flaked salt and serve.