Say it with chocolate
Nothing says Valentine’s Day like chocolate and roses, and I am not sure which one would be Cupid’s clincher to someone’s heart, but I can tell you that chocolate melts mine. One of the most alluring and easy desserts to make is chocolate pot de crème, a fancy French name for chocolate pudding and even though there are few ingredients, and the prep is easy, it is best to pay attention as to how to make this dessert served to royal families as far back as the 17th century.
To get that creamy texture and dense, decadent taste, use the best chocolate you can find. If cooked too fast or over too high heat, the texture will be dry and grainy instead of velvety smooth and that just will not do on such an important day when you want to shine when you say: Be Mine!
Chocolate Pot de Creme INGREDIENTS
1-1/2 cups heavy cream
2 large egg yolks, beaten with a fork
5 tablespoons sugar
Pinch salt
1 tablespoon pure vanilla extract
3 ounces bittersweet chocolate, roughly chopped (plus extra for garnish)
¼ cup finely chopped amaretti cookies (optional)
DIRECTIONS
In a saucepan combine 1 cup of the cream, yolks, 4 tablespoons of the sugar, and salt and cook over medium heat. Don’t let the mixture boil. Stir the mixture until it is thick enough to coat the back of a spoon. Remove the pot from the heat and stir in the vanilla. Add the chopped chocolate and set aside for about 4 minutes.
Use a small whisk to blend and smooth out the mixture. Stir in the amaretti cookies. Divide and pour the mixture into 2 ramekins or dessert dishes and refrigerate for at least 3 hours.
Whip the remaining ½ cup heavy cream with the remaining 1 tablespoon sugar until stiff. Garnish each ramekin with whipped cream and top with chocolate shavings or a whiff of sifted cocoa. Serves 2