Tuesday, August 14, 2012

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



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




2 comments:

  1. This recipe looks deeeeelish. I will have to share this recipe with my girlfriend. I hope my girlfriend likes your recipe.... or else!

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  2. Thank you for the compliment! If your girlfriend likes chocolate, then she should love this recipe! This would be the perfect dessert for a romantic dinner. Enjoy!

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