*By: Linz Bordner*
One of my favorite go-to desserts that you can make ahead of time or same day (just allow 4 hours for chilling) is Chocolate Pot de Crème. It’s the perfect dessert to serve at a dinner party or after a romantic meal (Valentine’s Day, maybe?). It’s rich, chocolatey, decadent, and in my opinion, a sexy dessert option if you’re looking to woo your main squeeze.
The best thing about it is that it’s super easy! If you can put things in a pot and stir, then you can make this luscious dessert. I serve it in 3-ounce ramekins, which makes for just the right portion size. After the chocolate is set and before serving, top with a dollop of whipped cream and fresh berries. I like to add some chocolate curls for an extra touch of loveliness.
Prep: 10 minutes Cook: 10 minutes
Chill: 4 hours Makes: 8 servings
2 cups whipping cream
6 ounces semisweet chocolate, coarsely chopped
1/3 cup sugar
4 beaten egg yolks
1 teaspoon vanilla
1. In a medium heavy saucepan combine the whipping dream, chocolate, and sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to a full boil and thickens. (If chocolate flecks remain, use a rotary beater or wire whisk to beat mixture until blended.)
2. Gradually stir all of the hot mixture into the beaten egg yolks; stir in vanilla. Divide chocolate mixture evenly into 8 ramekins or sake cups. Cover and chill for 4 to 24 hours before serving. Garnish with a dollop of whipped cream and fresh berries or chocolate curls.
Recipe courtesy of Betty Crocker