This is one of my favorite dessert recipes—simple, rich, and chocolaty. It's a great make-ahead treat, if you don't want to be stuck in the kitchen when guests are over. I found the original version in the now defunct Chocolatier Magazine, which I still miss very much. I've been making this since the 1980's and it's always a hit.
All you do is take a few ingredients and stick them in a blender with hot milk, then let chill. Done.
I think it looks elegant. I’m not the best one to ask, though, because those fantastic little chocolate pots don’t last long enough around me to get a very good look at them.
I hope you enjoy them, too!
Chocolate Pots de Crème
6 ounces semisweet chocolate-chopped fine (I used about 1 cup chocolate chips)
1 large egg-room temperature
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch of salt
¾ cup milk
Whipped cream, if you want
Put chocolate, egg, sugar, vanilla and salt in the blender or food processor and blend.
In a small sauce pot, heat milk till tiny bubbles appear around the edge of the pot.
Pour the hot milk into the blender and mix 30-60 seconds, until smooth.
Divide into 4 serving dishes. Cover each with plastic wrap. Chill at least 4 hours or overnight.
Serve with whipped cream.
Adapted from From :
Nikia Fries Schulte, Jefferson City, Missouri
Chocolatier Magazine May 1987