Monday, 6 May 2019

White Chocolate Pots

A delicious little something for those days when you want a dessert, but just a mouthful.

Cooked and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

200 g white chocolate
4 tbsp milk
12 cardamom pods
200 g cream cheese (fromage à tartiner) or marscapone
50 g sugar
An egg white
Cocoa powder, for dusting

  1. Melt the chocolate and milk together. I do it by putting them in a metal bowl and sitting it in a cast iron frying pan full of just simmering hot water. 
  2. Crush the cardamom pods in a mortar and pestle to extract the seeds, then grind the seeds to a powder.
  3. Blend the cardomom, cream cheese and half the sugar until smooth.
  4. Whisk the egg white until peaks form then whisk in the rest of the sugar.
  5. Blend the chocolate mixture into the cream cheese mixture.
  6. Fold in the meringue.
  7. Spoon into 8 demi-tasse and chill.
  8. Dust with cocoa, serves 8.
 In the Touraine you could substitute fromage blanc battu (a sort of whipped cottage cheese made locally) for the cream cheese as well.



For details of our private guided tours of chateaux, gardens, wineries, markets and more please visit the Loire Valley Time Travel website. We would be delighted to design a tour for you.

We are also on Instagram, so check us out to see a regularly updated selection of our very best photos. 


Unknown said...

Decadent! Yum.

Rhodesia said...

Sounds delicious. Enjoy your week Diane

Susan said...

Surprisingly good for such a simple thing.

Susan said...

Try it!

Post a Comment