Bittersweet Chocolate Pots de Crème

January 25, 2011

in Cremes & Custards,Recipes

Chocolate Pots de Crème

I know we are still a few weeks away from Valentine’s Day… and, if you, or your significant other are football fans you are probably more concerned about getting your Super Bowl menu planned out than you are about figuring out what to serve for Valentine’s day.

Having said that…

I would just like to add that this dessert need not only be served on Valentine’s Day, because not only is this a very practical dessert that can be made in advanced, it doesn’t take much time to put together and, your choices for garnish are limited only by your imagination!

So, please don’t let my choice for garnish limit you… for all you know those hearts could be replaced by little Steeler or Packer helmets sitting on green tinted whipped cream resembling grass! 😉

Bittersweet Chocolate Pots de Crème

Adapted from Intensely Chocolate by Carole Bloom

4 ounces bittersweet chocolate, finely chopped
3/4 cups heavy cream
1/4 cup whole milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon Godiva chocolate liqueur (optional)
3 large egg yolks

Preheat oven to 325 degrees F.

Place 4 5-ounce ramekins or oven-safe molds into a large roasting pan.

Place chocolate in a heat-safe bowl.

Warm cream and milk in a saucepan over medium heat, and whisk continually until sugar is dissolved and milk starts to bubble around the edges.

Remove pan from heat, add vanilla and pour over chocolate. Stir mixture slightly, then let it sit for about 3 minutes to allow chocolate to melt. Whisk until smooth.

In a separate bowl whisk together sugar and egg yolks until they are a pale yellow. While continuing to mix slowly pour in about 1/2 cup of the chocolate mixture to temper the eggs. Add remaining chocolate mixture and whisk to incorporate.

Strain into a measuring cup using a fine-mesh sieve. Pour equally into prepared ramekins. Transfer roasting pan to oven, then carefully fill pan with hot water until it comes halfway up the ramekins.

Bake for 25-30 minutes. Carefully remove ramekins from roasting pan and place on a wire rack to cool. Once at room temperature cover with plastic wrap and transfer to refrigerator to chill for at least 1-2 hours.

Top with a little whipped cream, candy hearts, footballs, lions, tigers, or bears.

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