from All the Sweet Things
I like to whip these up on Valentine’s Day. Whether you are in (or out) of love on VDay, you deserve chocolate. The fat content is out of this world, but this is the one day to indulge. And if you’re single, calories don’t count. True! These chocolate pots de crème were on regular dessert rotation when I was chef at Rutherford House in Edmonton years ago. They were a hit with staff (hi, Sonia!) and customers alike, and I had a hard time keeping them in stock. Good thing they only need about 20 minutes to prep and a day to chill, so whipping them up is no big deal. If you aren’t a fan of the chocolate/orange combo (although the orange flavour is quietly pleasant, not all up in your face), then leave the zest out completely. I won’t be offended. Chocolate pots de crème are luscious and oh-so-rich – thick and creamy with serious chocolate taste. The longer they chill the better the flavour, so prepare them a day or two before you want to serve them. It might sound crazy, but you do need the pillow of whipped cream on top to balance out the chocolate indulgence. If you let them sit at room temperature for 30 minutes before serving, they’ll be softer and creamier. Don’t feel bad if you can’t eat all of one pot de crème in a sitting – it’s seriously taken me three days to finish one. As with everything else in life, I’m just pacing myself.
Ingredients
1 2/3 cups whipping cream
1 ½ cups good quality dark chocolate, chopped
3 large egg yolks, at room temperature
2 Tbsp brandy
1 Tbsp grated orange zest
3 Tbsp salted butter, softened
Sweetened whipped cream and orange zest, for garnish
Directions
Heat the whipping cream in medium saucepan over medium-high heat until bubbles form along the edge of the pan. Don’t stir while the cream is heating. Remove the pan from the heat and add the chocolate. Whisk until chocolate is melted and smooth. Whisk in the egg yolks, brandy and orange zest. Stir in the butter, 1 Tbsp at a time, stirring well after each addition. Divide the mixture among 6 or 8 small ramekins or teacups. Cover and chill the ramekins for at least 8 hours or overnight.
Before serving, let the pots de crème rest at room temperature for 30 minutes. Garnish with a dollop of whipped cream and a sliver or two of orange peel. Cover the tops of the pots de crème with plastic and they will keep well in the refrigerator for up to 5 days.
Note: If you don’t want to add the brandy, add 1 tsp of pure vanilla extract instead.
Serves 6-8.
Nada’s Tips & Tricks: I’m not a big dark chocolate fan…you can use any chocolate your heart desires. Brandy can be replaced with Kahlua or Cognac. I like the flavour of blood oranges. Play around with it until you and your sweetie are satisfied!
Contents and images used with permission by TouchWood Editions. https://touchwoodeditions.com/products/all-the-sweet-things