Chefs' Recipes

Stokehouse Q’s dark chocolate pots de crème with ginger pear

These baked chocolate custards are a winning trifecta of dark chocolate, pear and ginger.
Dark chocolate pots de crème with ginger pearAndrew Finlayson
1H 10M


Chocolate pots
Pear in ginger syrup


1.For chocolate pots, preheat oven to 160°C and place eight 150ml-200ml ramekins in a deep roasting pan. Whisk cream, milk and cocoa in a saucepan over medium heat, bring to the boil, then whisk constantly for 1 minute to cook cocoa. Whisk yolks and sugar in a separate bowl until well combined, then whisking constantly, gradually pour in hot cream mixture, then add chocolate and stir until melted. Strain through a fine sieve into a jug, then pour into ramekins, filling three-quarters full. Transfer baking tray to oven, then fill tray with enough boiling water to come halfway up sides of ramekins. Bake until set with a slight wobble in the middle (25-30 minutes). Remove ramekins from water, cool completely at room temperature, then refrigerate to chill (at least 2 hours or overnight).
2.For pear in ginger syrup, combine sugar, ginger and 250ml water in a saucepan and bring to the boil, stirring to dissolve sugar. Turn off heat, cover with a lid and leave to infuse (1 hour, or longer for a stronger flavour). Bring syrup back to a simmer over medium heat, add pear and cook, stirring occasionally, until softened (8-10 minutes). Keep warm, or refrigerate and warm briefly before serving.
3.Drain pear and spoon over chocolate pots with crystallised ginger to serve.

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