22 April 2010

Pots de Creme au Chocolat

Three days of beautiful sunshine has gotten me moving! On the "list" this month has been getting the deck in shape. In previous years, a transparent stain has been great...this year we have moved to "full coverage". (I understand this feeling all too well. I, too, am at a full coverage stage!) "Patina" does not describe the condition of my old friend, the potting bench...it too needed attention. So a lovely coat of chocolate brown, semi-transparent stain got me aching for real chocolate! The deck is finished, the potting bench ready to bring forth many containers of happy plants and I have Pots de Creme au Chocolate to eat and enjoy the fruit of my labors!

While in France, we could not believe the yogurt containers! Terracotta, glazed and glass pots full of fabulous full cream yogurt studded with vanilla beans or fruits. We ate them as late night snacks, dessert and breakfast! John thought I was a teeny bit crazy for bringing home all of the containers...until he ate these pots full of deliciousness!

You can make Pots de Creme without chocolate by adding vanilla beans or extracts (like lemon or orange) or even instant espresso powder! I used Callebaut bittersweet chocolate, that we sell at The Boulevard Market by the pound. It was the perfect balance of rich chocolate to sweetness.

I love individual desserts, it creates the feel of something special and restaurant like! Serve with a dollop of whipped cream and fresh blackberries and demitasse spoons for a French cafe ambiance!


2 cups milk
1 cup sugar
1/2 pound best quality Bittersweet Chocolate (chopped)
8 egg yolks
1 large egg

Preheat oven to 350 degrees.
In a large saucepan, bring milk and sugar to a boil, add chocolate pieces and return to boil, stirring constantly until chocolate has melted.
In an extra large measuring cup (easier for pouring in next step) whisk egg yolks and eggs together and gradually add hot chocolate mixture.
Pour into 8- 1/2 cup ramekins and place in a larger pan filled with enough hot water to come halfway up the ramekins. (I used a 9X13 pan)

Bake for 20-30 minutes until chocolate is set.

Cool and refrigerate until ready to serve. Garnish as desired!

No comments:

Post a Comment