This week, because Saturday is Valentine's Day, and because we can not possibly celebrate Cupid's arrow without something rich and wonderful, I whipped up some rich and wonderful Chocolate Pots de Crème!
As a testament to this French dessert's dark, silky fabulousness, I ate 5 out of my 6 pots.
Oink.
To start, arrange 6 ramekins in a baking dish.
Then glance out your window, and feel glad you're on this side of the glass.
Next, tip 2 cups heavy cream into a heavy, medium-size pot or sauce pan.
Stir in 1/3 cup sugar...
And bring the mixture to a simmer over a medium-low flame.
Meanwhile, take 5 ounces of good-quality bittersweet chocolate...
And chop it.
Then put 4 large yolks into a big bowl...
And violently whisk them for 2 minutes, or until they turn pale and thick.
Off heat, tip the chocolate into the hot cream...
And whisk until the chocolate melts and the mixture becomes smooth.
Whisking continuously, slowly add the hot chocolate to the yolks.
Yum!
Divide the luscious sauce between the ramekins...
And add boiling water to reach half way up their sides. The custard needs to cook gently in a water bath, or bain marie.
Bake at 325°F until the custard is set -- it should barely jiggle in the center -- 30-40 minutes. In my low-end, gas-fueled oven, the chocolate took exactly 40 minutes to set.
Remove the pots from their water bath, and place them on a wire rack. Cool for 1 hour.
Then return the pots to the emptied-out baking dish, and cover with plastic wrap. Chill in the fridge for 2 hours or for up to 2 days.
Now place a dollop of Crème Fraîche (recipe here) atop each pot...
Add some chocolate shavings...
And slip your spoon into this chocolate pornography.
People, you don't need a boyfriend/girlfriend/husband/wife in order to celebrate Valentine's Day.
All you need is...
This stuff.
Amen.
Now, as most of you know, I don't have a "print recipe" feature on my website. But you can easily copy and paste this photo-free (and therefore printer-friendly) version:
Chocolate Pots De Crème
Kevin Lee Jacobs
Ingredients for 6 servings
2 cups heavy cream
1/3 cup sugar
4 large egg yolks (save whites for another use)
5 ounces bittersweet chocolate, chopped
Optional garnishes: a dollop of Crème Fraîche and a generous pinch of chocolate shavings
Special Equipment: 6 (6-ounce) ramekins, and a baking pan to hold them in a Bain Marie (water bath)
Center the oven rack, and preheat the oven to 325°F
In a heavy, medium-size sauce pot, stir together the cream and sugar. Bring the mixture to a bare simmer oven medium-low heat. While the cream is heating, put the yolks into a big bowl, and whisk them until they turn pale and thick -- about 2 minutes.
Off heat, add the chocolate to the hot cream. Whisk until the chocolate melts, and a smooth sauce develops -- about 1 minute. A little at a time, and while whisking constantly, beat the hot chocolate into the yolks. Divide this sauce between the 6 ramekins.
Bake in the preheated oven until set (the center of each custard should barely shiver when shaken) -- 30-40 minutes. Then transfer the pots to a wire rack, and let them cool for 1 hour. Return the ramekins to the (emptied out) pan, and cover with plastic wrap. Refrigerate for 2 hours or for up to 2 days.
Serve with a dollop of Crème Fraîche and a generous sprinkling of chocolate shavings.
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More fun from Kevin:
Ginger Tea
Filet Mignon Roast
Easy Crème Brûlée
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