One Pot, Chocolate Pot de Crème–4 Ingredients!
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…
One Pot Chocolate Pot de Creme
Ingredients
- 3 ounces dark or milk chocolate I used an organic dark chocolate candy bar
- 1 cup half & half
- 3 egg yolks
- 2 Tablespoons granulated sugar
Instructions
- 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)
Notes
This made 5 servings in my 2 1/2 oz shot glasses. For larger (or more) servings, you may want to double the recipe.
A delicious, chocolaty dessert with only one pan to clean up afterwards – I don’t think it gets much better than that! Looking forward to trying this. 🙂
I hope you enjoy it!
That looks terrific.
Thanks Tammy!
Mmmmmm… This looks like the perfect dessert to end a romantic Valentine’s day meal. And I can’t wait to see how you did those pretty chocolate decorations 😉
I will have to make sure I get out the decoration post then!. It was fun and much easier than many of the lovely things that you do!
You are soooooooooo bad! However, considering the weather we have been putting up with, I say go for it!!! Decadence always looks good the thing is it has to taste good too. I’m sure these do!!!
Thanks for sharing, Inger, you bad, bad, bad girl:) Carrots tomorrow? I don’t think so:)
Oh Louise, you know me too well! I expect you are right about the carrots! But I never thought about needing dessert to stay warm. If I need help convincing myself on something like this again, you are soooo the woman I’m turning too!
I love the look of shot glass desserts. Where did you get your glasses and can you use regular spoons with them?
The shot glasses were 4.99 for six at TJ Maxx–a steal. The spoons fit, except in one glass you need to rotate the spoon slightly sometimes since the glass is just a bit oval 😉 I suppose they are seconds but still a great find. I am starting to need more cupboards though.
4 ingredients for such a classy dessert like this? Count me in 😀
I love how you have so elegantly decorated it!
Cheers
Choc Chip Uru
Thanks Uru–high praise from one of the queens of dessert!