I’m growing particular about desserts & sweets. (I typically crave salty foods anyway) lately I’d rather have something I know will pack a punch in a few bites, rather than some big ‘ol slice.
But that’s often easier said that done isn’t it?
Chocolate Pot de Creme
- 1 Cup Heavy Cream
- 1/2 Cup Milk
- 4 Oz (Half Cup) Semi Sweet Chocolate Chips–mini are easier to work with
- 4 egg yolks
- 1/4 cup sugar
- 13×9 casserole dish
- 6-8 heat resistant cups
Preheat oven to 325
Bring your cream & milk to soft boil. Take off heat, pour into a bowl and whisk in chocolate until mixture is smooth.
In another bowl, mix egg yolks and sugar until mixture is smooth, but not too foamy.
Stir chocolate mixture into egg mixture-stirring constantly.
(If you so choose, here is where you can add additional flavors, like Vanilla, Honey, Spiced Rum, or any combination–I do a mix of those three often. A tablespoon or two should be fine)
Pour chocolate mix into cups that have been placed in the casserole dish.
Put Hot water into the dish (it should come up 1/2-2/3 of the way on the cups)
Bake for 40-45 minutes (the outside should be solid, inside slightly jiggly)
Once they’ve cooled, put the cups into the fridge for at least an hour.
Garnish with whatever you’d like (Ice Cream, Whipped Cream, Raspberries)