by Elissa
Haven't figured out what you're doing for your valentine yet? All you need to do is pick up some bittersweet chocolate, whipping cream, instant espresso or coffee, and eggs on your way home tonight and you will be all set to make the most decadent chocolate dessert ever.
I love chocolate, and this dessert really exemplifies pure chocolate indulgence. It's a rich chocolate custard that is actually a snap to make. The only trick is cooking it in a water bath, which involves pouring some hot water into a baking dish. See? Easy! The only remaining challenge is letting them cool for 2 hours before eating. I guarantee that this dish will make any chocolate-lover swoon. Don't believe me? Check out the Epicurious reviews for this recipe!
Chocolate Pots de Creme (pronounced "poh duh crehm") (adapted from Epicurious)
The recipe calls for 6 oz ramekins or custard cups, but you can use any smallish, cylindrical dish. I have used coffee mugs with great success! You can gild the lily by serving with whipped cream and raspberries, but those are completely optional.
- 2 cups whipping cream
- 4 ounces bittersweet chocolate, chopped
- 1 teaspoon instant espresso powder or coffee powder
- 6 large egg yolks
- 3 tablespoons sugar
- 1 cup whipping cream and raspberries for serving (optional)
Position rack in center of oven and preheat to 325°F. Arrange six 3/4-cup custard cups or souffle dishes in roasting pan. Combine whipping cream, chopped bittersweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture.
Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until just set around edges but still soft in center, about 25 minutes. Remove cups from water. Refrigerate uncovered until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
For serving, whip additional cream with 2-3 Tb. sugar (a Tb. of liqueur such as Kahlua or Grand Marnier would also be great here). Top each custard with a dollop of whipped cream and/or a few raspberries and prepare to have your mind blown!
