Crème Au Chocolat / Baked Chocolate Cream

French always have some love for ( flour , butter , cream , sugar ,  chocolates , eggs ) = desserts .  Most of the french desserts are unique , simple yet delicious. Crème Au Chocolat  is one classic dessert which was invented by french . It is quite similar to chocolate mousse . Crème Au Chocolat is a baked version of Chocolate mousse , that is the Simple way i could  explain about this dessert .

 This dessert is light , airy , creamy , chocolaty ... ( I could actually keep on describing ).

Thank you +Priya Suresh for the nice french dessert recipe . This time on Home Bakers Challenge , members were actually exploring French cuisines .  I managed to complete three out of four . I had book marked the left out recipe ( Faluche du Nord ) and will do it when time permits .

 My recipe for other french bakes click on -  Eggless Biscuit Sables , French Baguettes 

I used the same ingredients as +Priya Suresh  mention but i didn't follow the exact measurements. I used my own. But it turned out to be perfect .

 The recipe below will be enough for 2 people ( if you use smaller sized Ramekins) . I used a Medium Ramekins and two of us shared it.

Ingredients :

Cream - 1/3 Cup

Milk Chocolate chips - 1/3 Cup - ( you can use semi sweet chocolate / dark chocolate )

Milk - 1/3 Cup

Egg yolk - 1

Vanilla - 1/4 Tsp

Instructions :

• Boil the milk and cream in a medium heat .
• Meanwhile , Mix the yolk and vanilla paste till the yolk turns into creamy and buttery in color. Keep that aside.
• When the cream mixtures comes to the boiling stage , take off the heat , add the chocolate chips and let it sit for a minute . Then stir it till the chocolate is completely  melted .
• Meanwhile Preheat the oven at 350 F and Boil some water in the kettle /Stove.
• Now this is the important stage where we are going to be in action for two minutes at a stretch . We are going to use both the hands . One hand is going to pour the chocolate mixture into the yolk where the other hand is going to whisk it vigorously . If you think this stage is not important then you will end up eating Chocolate Egg Scramble.
• Pour the water in the baking tray . Keep the Ramekins in the tray . Pour the chocolate mixture into Ramekins and bake for 30 minutes.
• Allow it to cool completely . Cling wrap it and refrigerate it for couple of hours or over night .
• Garnish it and serve .

Anyone who wants to dig into it ??????????? You are Welcome !!!!

Notes - 

• Original recipe called for Dark chocolate and sugar . As i am not a big fan of dark chocolate i used milk chocolate and omitted the sugar .
• If you are going to use Dark chocolate , add sugar to the yolk and mix it completely and proceed with the recipe.
• Do not bake it more than the time mentioned , as it might effect the taste and the texture .
• Make sure the eggs are in room temperature
• Once it is baked , you might feel that the dessert is not baked in the middle . But after you refrigerate it  It will be just OK.

Monday - Mix it up Monday, The Scoop, Made with love Monday, Marvelous Mondays @ This Gal Cooks  , Inspire me monday , Make the scene monday , Inspiration Monday ,cooking for seven dwarfs , Much Ado about monday , Craft - o-Maniac monday , Made by you monday

Tuesday - Totally Tasty Tuesday @ Mandy's Recipe Box, , Show Me What You Got @ Our Delightful Home ,   Tasty Tuesday @ Anyonita Nibbles, Tuesday's Table @ Love in the Kitchen, Handmade tuesday , In and Out of kitchen

Wednesday -Buns in the oven , Lady behind the curtain , Wined down wednesday,  Wonderful  food wednesday ,Show and share wednesday , The wednesday roundup , Weekend Retreat , Delish Dessert Party

Thursday - , Fantastic Thursday , Thriving on thursday , Full plate thursday ,

Friday -  Freedom Friday , foodie friday , pin junki , foodtastic friday , weekend wonders , friday food frenzy , weekend potluck , play party pin , Fantastic Friday

Sunday - sunday sharing pinterest party

Eggless Ferrero Rocher Tarts - EBG # SEPT

 

For the month of September the challenge on Egg less Baking Group was Egg less Ferrero Rocher Tarts. It was suggested +Priya Srinivasan  of Enveetu Kitchen . The original recipe was from Trissalious. The inspiration for the tart is Ferrero Rochers Chocolate. I don't mind eating couple of Ferrero Rochers  in one shot :P . Who does not want to.

 

The fear I had when I got the e- mail from +Gayathri Kumar was , It had so many ingredients , so many procedures and so many work involved and more importantly if anything sweet I am the only person at home have to finish it . Actually I thought not to participate on this month's challenge because Last whole month I have been working a lot with chocolate and I needed some break from chocolate . But end of the month I changed my mind , I did not want to miss any challenges. Thank you +Gayathri Kumar  and +Priya Srinivasan for this wonderful challenge.

 

 

 

The tart is sooo Chocolaty . The base by itself has chocolate , on top of the base it is chocolate mousse , on top of that chocolate thing and Caramelized Hazelnuts.. If you are Chocolate Addict this is for you.. . 

 

 

First I myself thought it is going to take the whole day to make this tart . I finished this in just two hours. So here my easy version yet delicious recipe ( Copyrights:) ) .

 

INGREDIENTS:

 

For the Tarts:

 

APF  : 1 Cup- 3 TBLS

Cocoa Powder - 2 TBLS

Icing Sugar - 2 TBLS

Salted Butter - 4 TBLS

Cold Milk- 2 TBLS

 

 

For the Chocolate Mousse:

 

Semi Sweet Chocolate Chips - 1/3 Cup

Condense Milk - 1/3 Cup

Whipping Cream - 1/3 Cup

China Grass - 1 TBLS ( Powdered it )

Hot Water - 2 TBLS

 

For the Chocolate Thing :

 

Semi Sweet Chocolate - 1/3 Cup

Condense Milk - 1/3 Cup

Chopped Roasted Almonds and Pecans - 1/4 Cup

 

Roasted Almonds and Pecans: (I omitted the Criminalization part )

 

Almonds & Pecans - Handful

 

 

 

 

INSTRUCTIONS:

 

For the Tart Base:

•  In a bowl combine APF, Icing Sugar and Cocoa Powder . Mix really well.
•  Add the cold Butter. Combine everything together . The dough will be crumbly.
• Now add the Cold milk and mix . It will form a dough .
• Cover it with a cling wrap and refrigerate the dough .

For the Chocolate Mousse:

• In a microwave safe bowl , add the chocolate chips and microwave it for 2 minutes.
• Chocolate chips will turn into liquid chocolate.
• Mean while soak the china grass with 2-3 TBLS water. Allow it for couple of minutes.
• Then microwave it , till it melts.
• Now add the China grass mixture and Condense milk to the liquid chocolate and combine really well . Beat the mixture for a minute to make sure there is no lumps.
• Meanwhile whip the whipping cream till the soft peaks.
• Add the whipped cream to the cooled chocolate mixture and fold.
• Cover it with a cling wrap and refrigerate till it is been used.

For Roasted Almonds and Pecans:

• Chop the almonds and pecans to the required size.
• In a pan add almonds and pecans.
• Dry roast them till they crunchy.
• Allow them to cool.

For the Chocolate Thing:

• In a microwave safe bowl add the Semi sweet chocolates and condense milk and heat it for 30 seconds.
• With the help of the spatula mix it really well.
• Now add the Chopped Roasted Nuts and mix well.
• Cover it with a cling wrap and refrigerate till it is been used.

How to bake the Tart:

• Pre heat the oven at 350F.
• Roll out the dough . Shape the dough really thin to a muffin pan ( As we do for pies) .
• Cover it with another  tray on top of the muffin tray ( I used Pizza Tray ).
• Bake it for 12 minutes. Remove the pizza tray and bake it for another 5 minutes.
• Once they are baked take it out from the oven.
• Allow it to rest on the Muffin tray  itself.

 

Assembling the Tarts:

 

• Once the tart is completed cooled down spoon it with some Chocolate Mousse.
• On top of the Chocolate Mousse add some Chocolate thing.
• Garnish it with some Roasted nuts.

 

 

 

Notes:

 

• You could use Milk Chocolate instead of Semi Sweet Chocolate.
• Instead of China grass , 1 TSP of gelatin can be used in the same procedure.
• I coved the muffin tray with the pizza pan , you could blind bake with some nuts / rice or any kinds of beans. This worked well for me.
• The tarts were crispy and delicious. I didn't have any problem removing the tarts from the muffin pan. ( Nothing broke too)
• You could use any nuts which is available.

Linking this to Cooking with white at merry tummy