White chocolate pots with griddled pineapple

January 17, 2016 (Last Updated: January 11, 2019)

White chocolate pots with griddled pineapple

Serves: 6
Cooking Time: 20 mins plus extra for chilling


  • 250ml (1 cup) fresh cream
  • 190ml (¾ cup) milk
  • 250g white chocolate, finely chopped
  • 6 large egg yolks
  • 6 thin slices fresh pineapple
  • 45ml (3 tbsp) castor sugar



Combine the cream and milk in a saucepan and bring to a boil over medium heat.


In a separate pot, melt the chocolate over a double boiler.


Whisk the yolks into the melted chocolate and slowly pour in the boiling cream mixture, whisking constantly for about 4 – 5 minutes.


Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk for about 4 – 5 minutes.


Divide the mixture between 6 small pot de crème forms or glass custard cups. Cover each with plastic wrap and refrigerate for about 3 hours.


Dip the pineapple into the castor sugar and cook in a hot griddle pan until the sugar begins to caramelise. Thread the pineapple onto skewers and serve with the chocolate pots.

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