Making out to be all kinds of complicated, it's deceptive in that presents like a; separate whisks, foam whites etc. type of dessert but actually belongs to the category of, quick, melt this, add that, type of dessert.
Do you get my drift?
And it top it all off, they're not only also chocolatey but creamy, light & insanely delicious!
Especially when you’re creating a special meal for Valentine’s day or when company is over, as long as you’ve got the prerequisite number of ramekins to serve each guest their individual serving, you're all set for an oh la la kind of dessert.
All you have to do is whisk egg yolks (store the egg whites for future omelets) simmer the cream, add the chocolate and melt, temper & add to egg yolks, bake and you’re done. Just so you know, I love adding a bit of instant coffee granules to cut the sweetness and for a touch of mocha to the whole thing. You of course, can omit if you wish.
I hope you'll agree with me, this one’s a breeze!
Your taste buds and the love of your life will thank me, but mostly you!
Chocolate Pots de crème
Makes 6 qty, ½ cup servings
2 cups heavy cream
6 oz. semi sweet or bittersweet chocolate chips or bar cut into pieces
1/2 cup sugar
5 egg yolks
1 tsp pure vanilla extract
3/4 tsp instant coffee granules (optional)
Preheat the oven to 325 deg. F.
Get a kettle of water going for hot water which will be needed later.
In a heavy saucepan bring the cream to a simmer over medium heat stirring constantly.
Remove from the heat, add the chocolate & whisk until the chocolate has melted and mixture is smooth and uniform.
In a bowl, whisk the egg yolks, vanilla and sugar to blend. Also add the instant coffee if using.
Gradually a little at a time, to temper the eggs first, whisk in hot chocolate mixture until all of it has been whisked in.
Strain mixture into another bowl to remove lumps. Cool 10 minutes, skimming any foam from surface. Place 6 ramekins in a baking dish. Remove ½ cup the chocolate mixture to each of the ramekins.
Pour hot water into the baking dish so it reaching ½ the height of the ramekins. Bake for approx. 40-45 minutes until the custard is set but still slightly jiggly in the center.
Remove, cool completely, and serve with fresh whipped cream or fresh raspberries with sprinkles of sea salt flakes.