Happy Halloween!! This is one of my favourite times of year for making desserts, and this year I’ve gotten extra inventive… I baked a Chocolate Pot de Crème in a little pumpkin! I wasn’t sure how this would turn out, but the results were more than impressive. Chocolate mousse nestled in a small pumpkin will be a delight to eat this Halloween!
Pumpkin Chocolate Pot de Creme
- 170ml milk
- 115ml heavy cream (double cream)
- 85g 70% dark chocolate, chopped
- 1 large egg
- 1 large egg yolk
- 30g granulated sugar
- 1 tsp cinnamon
- 1 tsp nutmeg, plus extra for topping
- pinch of salt
- Preheat the oven to 350F. Get two small pumpkins, approx. 5″ in diameter. Cut off the tops, and scoop out the seeds completely so that you have a clean inside. (See images below). Cover the insides with brown sugar. Place the pumpkins and lids in a deep baking tray. Bake for approx. 30-45mins. with the lids off.
- Remove the pumpkins from the oven and swirl the melted brown sugar around the inside of the pumpkins. Drain away any excess. Set aside in their baking tray.
- In a heavy saucepan, bring the milk, heavy cream, cinnamon and nutmeg to a gentle boil at medium-high heat. Remove from heat and add the chocolate. Allow to sit for 5mins so the chocolate can melt.
- Whisk together the egg, egg yolk, sugar, and salt until dissolved.
- Stir the chocolate mixture until the chocolate is completely melted. Now, while whisking, VERY SLOWLY pour in the egg mixture in a continuous stream until well combined with the chocolate.
- Pour the mixture through a sieve into a container with a pour spout (this will get out any lumps).
- Pour the mixture into each pumpkin in equal parts. Turn the oven down to 300F.
- Bake the pumpkin pot de cremes for about 30-40mins, or until the centers are slightly wobbly.
- Remove from the oven and allow to cool. Sprinkle with nutmeg to finish.
- You can adjust the lids to the pumpkin with toothpicks, or place directly on top so your guests get a surprise of whats inside!
Makes 2 small pumpkin pot de cremes.