I feel like a schizophrenic blogger. Healthy theme, recent Facebook post on endocrine disruptors, then a seriously decadent Valentine’s Day dessert–a chocolate pot de crème. Lots of cream, chocolate and egg yolks–would it seem any better if I told you I used organic ingredients?
Also in its favor, is the small serving size. This year I bought shot glasses for Christmas party desserts–after stuffing ourselves no one ever wants a big serving. So when I thought about the richness of the chocolate pot de crème, I decided to use them again.
And after all… don’t diet experts tell you not to deprive yourself, but instead watch serving size? Does that make this healthy?
A pot de crème is a soft, creamy, egg custard that can be made a variety of ways. Martha bakes hers like a traditional custard but many on the internet now are pushing an innovation where you partially cook some of the ingredients then blend it all in a blender.
Trouble is, I absolutely hate cleaning my vitamix when it gets sticky. So I wondered if I couldn’t just do it all right in the saucepan. Worked like a charm. And sooo easy…
I decorated the dessert with fancy cutout decorations that I actually made myself (more in an upcoming post), but they would be lovely with grated chocolate, or perhaps a chocolate covered espresso bean (in which case I might swap a bit of the half and half for some Kahlua).
Ah yes, today the dessert, tomorrow the carrots…
- 3 oz dark or milk chocolate (I used an organic dark chocolate candy bar)
- 1 c half & half
- 3 egg yolks
- 2 tablespoons granulated sugar
- Whisk the half and half, egg yolks, and granulated sugar in a heavy-bottomed saucepan over medium heat. Whisk constantly until the mixture is thick enough to coat a spoon and almost boiling, about 10 minutes.
- Add broken up bits of chocolate and continue whisking until melted and well blended. Divide the chocolate mixture among serving dishes (2 1/2 oz shot glasses are great) and refrigerate until set, about 2 hours. (I used a funnel to pour into the narrow glasses)
- Top with a spritz of whipped cream and garnish if desired (e.g. grated chocolate bits, chocolate transfer hearts, chocolate covered espresso beans)
- To tell if the custard is cooked enough, dip in a spoon to coat, then run your finger down the middle of custard sticking on the spoon. If it is thick enough, it should not run back together .
- This made 5 servings in my 2 1/2 oz shot glasses. For larger (or more) servings, you may want to double the recipe.
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