A Chocolate Lover's Dream

Pots de Crème (The Easy Way)

Tips:  This is an easy Pot de Crème that will please almost any guest.  A true Pot de Crème is a delicious French custard that is strained and baked in a water bath to achieve its delightful consistency.  Don’t tell anyone you took the easy route and I don’t think you’ll hear any complaints.  You can serve this with just whipped cream but adding a little fruit is beautiful and adds a nice tartness to pair with the chocolate.  Raspberries or passion fruit are probably my favorites but there are many great options.  You can up your plating game by adding a dusting of powdered sugar or some chocolate shavings to the top.   

This deliciousness needs at least 6 hours in the refrigerator before serving so you have to plan ahead. 

In my kitchen this recipe makes 4 servings.  You can stretch it to 6 smaller servings if you want.  A ramekin is a nice serving dish but you can use most any vessel.  A cute little cocktail glass could be a cute option to fancy things up a bit.   

Get out your drink blender.  Yes, the one you use to make smoothies and frozen margaritas.  

Note about chocolate and sugar:  I usually choose a high quality dark chocolate such as 70%.  You can make this recipe with most any type but I recommend to not go below 50%.  This recipe is one place where splurging on really good chocolate is worth it.  I also don’t add any white sugar when I make this.  You can choose to add a small quantity of white sugar if your taste buds prefer it. Remember that the whipped cream and added fruit give a little extra sweetness.   

On a cutting board, finely chop up the chocolate into small pieces or shavings.  Put the chocolate in the empty blender.  

To make the custard: In a sauce pan, add the eggs, cream and sugar (if you are using sugar) and whisk the ingredients over medium heat just until you start to see some bubbles.  Lower the temperature slightly and continue to cook, whisking often.  You don’t need to whisk it the entire time but don’t fully walk away and forget that you have eggs and cream on the stove or you will have to start over.  Trust me.  You cook the custard mixture until it thickens enough to coat the back of a regular spoon.  Take a spoon and just dip it in and look at how the liquid slides off.  If you start to see the metal of the spoon then you  need to keep cooking.  When the custard really coats the spoon and leaves a filmy layer, it is ready.  

Pour the hot custard over the chocolate in the blender, add the vanilla extract and blend until smooth.  It is hot custard so do take necessary precautions to ensure the lid of the blender is tightly in place before mixing.  our the blended custard into your serving bowls.

Refrigerate for 6+ hours or overnight. To serve, add a dollop of whipped cream and some fruit.