If you love chocolate… if you love pudding… if you love mousse… if you love eating chocolate mousse like pudding… make these. Don’t count the calories… but make these. Make them for your friends. Partly because you love your friends, partly because if you don’t make them for others you will probably eat them all yourself and I can’t have that on my conscience 😉
I made these for a dinner my Mother hosted at her house for some co-workers. They were a hit… at least that’s what I gathered from the silence at the table once the first spoonfuls were consumed! This was my first shot at pots de creme and I liked this recipe because it didn’t require doing a water bath in the oven. Not a fan of lugging giant pans of extremely hot water in and out of my oven.
Ok ok… on to the chocolate…
Toss that all in a blender or Ninja… I.Love.My.Ninja. I am pretty confident that after my Kitchen Aid mixer this is quickly becoming my favorite kitchen gadget. It obliterates… dominates… it’s effective 🙂
Whisk that all together and heat over medium heat to medium high until it is almost to the point of boiling but not boiling, scalding. I monitor the temp by quickly dipping my finger in to see how hot its getting but that’s just me. It’s done when it easily covers the back of a wooden spoon with a film.
Once it gets to that point remove it from stove and pour it into the blender/Ninja. Put on lid and if using a blender cover with a towel to prevent hot liquid from coming out the top. My Ninja seemed to contain it quite well. Just another reason to love it 🙂
Serve with freshly whipped cream, chocolate shavings, crushed peppermint sticks, powdered sugar… whatever you feel led to use. This is really a pretty simple way to make a pretty impressive little dessert. Try it soon!! You will make friends for life 🙂
Chocolate Pots de Creme
9 oz chocolate, chopped
1 1/2 cup whole milk
1 cup heavy cream
6 egg yolks
5 Tbs sugar
1/4 tsp salt
Place chopped chocolate in blender. Heat remaining ingredients in heavy saucepan over medium to medium-high heat until it scalds, just before boiling. Pour cream mixture over chocolate in blender and blend until smooth, using spatula to scrape down any chocolate bits on side. Pour into ramekins and place in fridge for at least 2-3 hours to set. Top with fresh whipped cream.
1 cup heavy whipping cream
1/4 sifted powdered sugar
1 tsp vanilla
Whip cream with whisk attachment on mixer until soft peaks form. Add in sifted powdered sugar and vanilla. Whip!