DARK CHOCOLATE CHAMPAGNE POT DE CRÈME WITH VANILLA CHANTILLY AND MACERATED BLACKBERRIES

Elegant and surprisingly easy, allow 24 hours for the pot de crème to set. You can use ramekins or fancy glassware, but depending on the size, the recipe will yield more or fewer servings.

FOR THE POT DE CRÈME

⅔ cup granulated sugar

6 large egg yolks

1 3/4 cups heavy cream

1 cup Champagne

1 teaspoon sea salt

1 teaspoon vanilla paste

3/4 cup dark chocolate

1/4 cup milk chocolate Vanilla Chantilly (see recipe below) Macerated Blackberries (see

recipe below)

In a medium bowl, whisk together sugar and egg yolks until thick and very light yellow color. Whisk in heavy cream, Champagne and salt.

Pour mixture into a mediumsized saucepan and place on medium low heat. Stir continually as mixture begins to thicken and coats the back of a spatula. Remove from heat immediately. Add in vanilla and dark and milk chocolate. Blend together and strain if needed.

Divide chocolate custard evenly between desired serving cups. Allow custards to cool to room temperature. Then tightly cover custards with plastic wrap and allow to set for 24 hours in the refrigerator before serving.

FOR THE VANILLA CHANTILLY

1 1/2 cups heavy cream 1/2 cup sugar

1 vanilla bean

1/4 teaspoon salt

Whisk all ingredients together to stiff peaks.

FOR THE MACERATED BLACKBERRIES

1/2 cup cut blackberries 1/4 cup red wine

1/4 cup sugar

1 lemon squeezed

Mix all ingredients together in a bowl and let sit in the refrigerator for 30 minutes. To serve, top each pot de crème with a scoop of Vanilla Chantilly and garnish with Macerated Blackberries.

Makes 12.

Per serving: 437 calories (percent of calories from fat, 64), 4 grams protein, 36 grams carbohydrates, 1 gram fiber, 31 grams fat (16 grams saturated), 195 milligrams cholesterol, 236 milligrams sodium.

STYLING BY JEB ALDRICH / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY Dark Chocolate Champagne Pot de Crème with Vanilla Chantilly and Macerated Blackberries.