I can't think of a better dessert to enjoy with a good bottle of wine than chocolate pots de creme. Make them the night before so they are really cold the next day. You can whip some heavy cream at the last minute, mainly for decoration, for they scrumptious and rich on their own. Make sure you use the best chocolate you can find as it is all about the chocolate...nothing else.
Ingredients
1 cup heavy cream
4 oz (4 squares) semisweet baking chocolate
2 to 3 TB sugar
1 whole egg plus 2 large egg yolks
1 TB espresso
orange peel
Pinch salt
4 1/2 cup ramekins
Directions
The heavy cream with orange zest and coffee are heated to a simmer then steeped 5 minutes off the heat.
The egg and egg yolks are whisked with the sugar until the yolks are pale and thick. Then the hot cream is slowly stirred into the egg mixture.
The custard is then poured through a sieve, (which removes the orange zest and any coagulated bits of egg) into a bowl with broken chocolate pieces (4 oz unsweetened). It is stirred to melt the chocolate. You can add 1 tsp of vanilla extract here if you wish.
The petits pots are filled with the chocolate mixture, then placed in a baking pan with hot water about half way up the pots. Bake at 350 degrees for about 20 minutes. Top loosely with aluminum foil to prevent from crusting. They are done when they have puffed into a slight dome but still tremble a bit. Cool briefly then refrigerate to chill thoroughly.
Adapted from Julia Child
I like the addition of the orange. I love pot de creme -- my recipe came from Dean and Deluca --
ReplyDeleteI love the coaster the cup is sitting on! Do the presence of pearls make it taste more decadent? Probably so!
ReplyDeleteSuch a lovely, elegant, simple dessert -- it doesn't get much better. Oh, my eyes are wandering to you polpette in a lemon basil tomato sauce on you "linkwithin", you have so many great recipes I must explore!
ReplyDeleteChristina...only diamonds would make it MORE decadent
ReplyDeleteSplendid, that is a great recipe, had forgotten all about it Ive posted so many.
Lovely, Julieta!
ReplyDeleteI can't think of a better way to beat the winter
blahs.
And I agree about that hint of orange.
This has to be one of the most elegant desserts ever: and your "ramekins" are lovely. I'm actually not a big chocolate eater, but this is just the perfect amount!
ReplyDeleteHappy Valentines Julieta!
Just wanted to say thank you again for the lovely Valentine's Day menu. I made the full recipe for the filets thinking I'd have leftovers. Last night too tired to really cook so I boiled a pot of wheat fettucine and added it to the cheese sauce, thinly sliced filets, diced red onion and some red pepper. It was terrific!
ReplyDeleteHope you had a lovely Valentine's Day and that Lucy got the day off.
Home,
ReplyDeleteEveryday is Valentine's for Lucy...she lives the life of Riley, whoever he was! Thanks for letting me know you liked it.
Libby, believe me, you would like this!