Chocolate Pots de Creme with Campari Whipped Cream

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.

Chocolate Pot de Creme with Campari Whipped CreamHere’s what you do.

Chocolate Pots de Creme
Ingredients
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
Ingredients

1 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon Campari

Whip with a whisk until fluffy.

Chocolate Pot de Creme with Campari Whipped Cream

Voila. Enjoy!

 

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Devil’s Booze Cake Recipe

If you’re in the mood for something super rich, chocolate-y, and boozy for your Halloween shindig, I’ve got the perfect cake for you. It’s a chocolate cake soaked in coffee flavored vodka, with gooey dulce de leche in between the layers and on top, and finished with black sea salt. It basically tastes like a boozy candy bar. In the words of Ina Garten, “How bad could that be?”. It’s perfect for Halloween! Or for when you’re generally feeling dark and want to eat your feelings, have PMS, etc. This cake has no limits, but it really is most perfect for Halloween.

Let’s bake.
Devil's Booze Cake Recipe via Melodrama
This recipe was adapted from Beatty’s Chocolate Cake

Butter, for greasing the pans
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
2 cans sweetened condensed milk
1 cup coffee or espresso flavored vodka
Black Hawaiian Sea Salt for finishing

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and dust the pans with cocoa powder. (I like to flour chocolate cake pans with cocoa powder. I think this gives it a nicer finish.)

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Meanwhile, make your dulce de leche. Place two cans of sweetened condensed milk to a pot of simmering water. Make sure the cans are completely submerged in water or they will explode. Simmer for 3-4 hours. Remove from water and let cool to the touch. Be cautious of opening cans. If they are still too hot they may splatter.

Once cakes are cooled, use a tooth pick to poke small holes around the layer. Brush the coffee flavored vodka onto each layer (about 1/2 cup each layer). Let the cake soak up the vodka.

Place 1 cake layer, flat side up, on a flat plate or cake pedestal. Pour a good amount of dulce de leche on and spread around. Place the second layer on top, rounded side up, and pour remaining dulce de leche on top and let it run down the sides.

Devil's Booze Cake Recipe via Melodrama

Top with a sprinkle of black sea salt. SO. GOOD.

Devil's Booze Cake Recipe via Melodrama

Mexican Hot Chocolate Pie with Maria Cookie Crust

One of my favorite treats when I was a kid was Abuelita Mexican hot chocolate and Maria cookies. I would always dip the cookies in my hot chocolate, just like my grandma did with her coffee, and experience the pure joy that only food gives me. I was having a late night craving and had the wild I had the idea of putting the flavors together in pie form. Sometimes I don’t want to drink hot chocolate, but I pretty much always want to eat pie. So I made my dream a reality.

Mexican Hot Chocolate Pie

This pie has a crispy buttery cookie crust, much like a graham cracker crust. The filling is fudgey and gooey with a crackled top, and has all the flavor of Mexican hot chocolate.

Mexican Hot Chocolate PieQuick Note about Pie Pan Size:

For this recipe I used a 9 inch pie pan. You can use whatever you have, but if you use smaller pans you may not end up using all of your crust mixture or filling. But that’s ok, it’s better to make more and have some left over than not have enough.

Maria Cookie Crust

2 cups Maria cookie crumbs (1-2 packages of Maria cookies)

1 stick butter, melted

Mexican Hot Chocolate Pie

Pre-heat oven to 350 degrees. Use a blender or food processor to finely crush your cookies into crumbs. (If you don’t have either of those appliances, put the cookies in a large ziplock bag and crush them with a rolling pin.) Melt butter on stove stop or microwave. Mix melted butter and crumbs together until it has a wet sand consistency. It should hold together when you pinch it. If your crust is still a little dry and won’t hold together, you can add a bit more melted butter until it does. Put in pie pan and use your hands or a measuring cup to press and flatten the crumbs to the bottom and up against the sides.

Mexican Hot Chocolate Pie

Bake at 350 degrees for about 7-10 minutes until it has just set to the touch. You don’t want to over-bake or over brown it, since it’ll bake more with the filling. Set it aside to cool.

Mexican Hot Chocolate Filling

4 ounces Mexican Hot Chocolate, such as Abuelita

1 cup (2 sticks) butter

1.5 cups sugar

4 eggs

1 cinnamon stick

Mexican Hot Chocolate Pie

Pre-heat oven to 375 degrees. Beat eggs in a small bowl and set aside. Chop chocolate to make it easier to melt. Melt butter and chocolate together in a sauce pan with cinnamon stick over medium-low heat. Add the sugar and remove from heat. Remove cinnamon stick. While stirring constantly, add eggs and beat well until smooth.

Mexican Hot Chocolate Pie

Pour filling mixture into prepared pie crust until it almost hits the top edge of the crust. Do not over fill the pan.

Bake at 375 for 25-30 minutes on center rack. The pie should be just barely set but remain gooey in the middle, and have a crackled top. It will set more as it cools.

Mexican Hot Chocolate Pie

Serve warm or room temp with ice cream or whipped cream. YUM!