Chocolate Pots de Crème

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

(printable recipe)

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.

Serves 4

Adapted from From :

Nikia Fries Schulte, Jefferson City, Missouri

Chocolatier Magazine May 1987