Alright, you guys, I’m not going to waste your time with a cute little intro to this recipe. It’s too good for words so I’m just going to say it’s delicious, easy to make, and totally perfect for any occasion. The creamy chocolate custard and the fluffy whipped cream are like a beautiful food love story.
Here’s what you do.
Chocolate Pots de Creme
10 ounces good semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar
1/4 teaspoon salt
Place the chocolate in a blender (Or in a large bowl if using an immersion blender). Whisk milk, 1 cup cream, egg yolks, granulated sugar and salt in a medium saucepan over medium heat. Be careful not to over-whisk, you don’t want a lot of bubbles to form. Stir constantly with a spatula for 6 to 7 minutes until the mixture is thick enough to coat the spatula.
Immediately pour the milk mixture through a sieve over the chocolate in the blender (or in the bowl if using an immersion blender). Blend until combined and smooth. Divide the chocolate mixture amongst the vessels of your choice.
I like to use cocktail glasses because I think it looks very elegant and romantic, but you can use tea cups, ramekins, or small bowls.
Refrigerate for several hours until the chocolate is set and firm.
Lastly you need to finish it off with a dollop of whipped topping, chocolate shavings, and a chocolate truffle. You can make regular whipped cream but I threw some Campari in mine. It is me after all, and I think the bitterness of the Campari plays well with the sweetness of the dessert.
Campari Whipped Cream
1 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon Campari
Whip with a whisk until fluffy.