March 07, 2013

Perfection in Chocolate

For Valentine's Day (which was last month, I know...) I wanted to make a special dessert.

It had to be chocolate.

After searching around online, I came across a recipe for Pots de Creme (pronounced poh-du-krem) - a French pudding that looked so irresistible I immediately began making a list of ingredients, but of course tweaked it to fit my preferences.

Here's what I used:

1 cup heavy cream
6 ounces of bittersweet chocolate, coarsely chopped
1/4 cup sugar
1 large egg (room temperature)
1 teaspoon pure vanilla extract
pinch of salt

Whipped Cream
Whipping cream
1 teaspoon pure vanilla extract

In a food processor (or Vita Mix) combine the chocolate and sugar and pulse until the chocolate is finely ground.  Then add the egg, vanilla and salt.

In a small saucepan, bring the heavy cream to a boil.  With the food processor on low, slowly pour the boiling cream in and mix until everything is combined and silky smooth.  I poured the chocolate into mason jars and refrigerated them overnight. 

I did the whipped cream right before so it was fresh--it was the perfect addition.

Then you have it--pudding!  But definitely more sumptuous and rich than those little cups we used to take in our lunch boxes as kids...

Kern said (this is a bold statement) that it was the best dessert I have ever made.  If he reads this, I guess he will realize how easy it was too!

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