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Chocolate Pots du Crème
These dark-chocolate desserts are even more delicious topped with fresh peppermint whipped cream. See the recipe.
Serves 4 to 6
These rich chocolate desserts will satisfy even the most serious dark-chocolate lover. They can be topped with fresh mandarin-orange wedges and zest, crushed peppermints or chopped, toasted pistachios.
From the Junior League of Houston's Peace Meals cookbook.
8 ounces good quality dark or semi-sweet baking chocolate, coarsely chopped
2 tablespoons sugar
1 cup heavy whipping cream
4 egg yolks
1 teaspoon pure vanilla extract
Fresh whipped cream
Shaved chocolate
Melt the chocolate in a double boiler. Whisk in the sugar. Gradually add the cream, whisking constantly until smooth; remove from heat. In a medium bowl, vigorously beat the egg yolks. Gradually whisk about one-fourth of the chocolate mixture into the yolks. Add the egg-chocolate mixture back into the pot with the warm chocolate mixture, whisking constantly. Whisk in the vanilla. Spoon into small pots de crème cups or cordial glasses and chill for at least 1 hour. Top each serving with fresh peppermint whipped cream and shaved chocolate.
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