"One of the most alluring and easy desserts to make is chocolate pot de crème, a fancy French name for chocolate pudding and even though there are few ingredients, and the prep is easy, it is best to pay attention as to how to make this dessert served to royal families as far back as the 17th century. To get that creamy texture and dense, decadent taste, use the best chocolate you can find."
"In a saucepan combine 1 cup of the cream, yolks, 4 tablespoons of the sugar, and salt and cook over medium heat. Don't let the mixture boil. Stir the mixture until it is thick enough to coat the back of a spoon. Remove the pot from the heat and stir in the vanilla. Add the chopped chocolate and set aside for about 4 minutes. Use a small whisk to blend and smooth out the mixture."
Chocolate pot de crème is a rich, creamy French chocolate custard with origins reaching royal tables in the 17th century. The dessert uses heavy cream, egg yolks, sugar, salt, vanilla, and bittersweet chocolate, with optional finely chopped amaretti cookies. The custard is cooked gently over medium heat without boiling until it thickly coats the back of a spoon, then combined with chocolate and chilled in ramekins for at least three hours. Reserved cream is whipped with sugar for garnish and the finished pots are topped with whipped cream and chocolate shavings or sifted cocoa. Recipe yields two servings.
Read at Boston Herald
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