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Petits Pots au Chocolat a la Lavande
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The French have created a handful of chocolate puddings that have become benchmarks for all the rest. The chocolate mousse - so elegant in its simplicity - is one, but it can overshadow another classic: petits pots au chocolat. These ever so chocolatey baked custards are made with so little egg that you hardly notice it. This is a variation on that theme, replacing some of the usual plain, dark chocolate with a strangely addictive lavender-flavoured variety. For maximum cocoa punch, make sure the dark chocolate you use has a dastardly percentage of cocoa solids.
Lavender with chocolate works wonderfully when matched with spicy sweet wines, and sweet reds in particular. The regions of Banyuls and Maury are famous for pudding wines that were just made for quaffing with chocolate.
Typical values per serving:
This recipe was first published in February 2006.