February is chocolate month! We are not huge sweets people in my house, but every now and then I love a great dessert. If I could narrow it down to 3 I would choose creme brûlée, carrot cake and pot de creme, pronounced POH-de-KREM. It means pot of cream and it is a French dessert dating back to the 17th century. You can make salted caramel pot de creme or vanilla pot de creme or CHOCOLATE pot de creme the list goes on. It is silky and rich and oh so delicious and oh so easy! It sounds super fancy and time consuming, but I promise it is a breeze to make.
This is a recipe you can make a couple days in advance of a dinner party. When it comes time to serve all you have to do is take it out of the fridge and add a dollop of whipped cream and dessert is served!
One thing to note about a dessert that you cont cook-use the very best ingredients you can find or afford. I have linked a few of my favorite ingredients that I use in this recipe.
Happy Valentines Day!
Chocolate Pot de Creme
A quick and easy dessert that is elegant enough to serve for any dinner party!
- 1 cup bitter sweet chocolate chips
- 2 Tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract or paste
- 1/8 teaspoon sea salt
- 1 teaspoon instant espresso powder
- 1/2 cup + 2 Tablespoons heavy cream
- whipped cream
Place chocolate chips, sugar, egg, vanilla extract, salt and espresso powder in blender. Pulse a few times to mix ingredients.
In a small saucepan heat cream until it begins to boil.
Remove center cap of blender top. Cover with a dish towel and turn the blender on low speed. Pull back a corner of the towel so you can slowly add the boiling cream. Once all the cream has been added cover the top of the blender with the dish towel and increase the blender speed to high. Blend for 45 seconds to 1 minute or until smooth.
Pour mixture evenly into 4 ramekins, pots or bowls. Cover with lids or plastic wrap and refrigerate for 1 hour. Serve with a dollop of whipped cream.
This can be made up to 3 days in advance.