I am going to show you the very erudite side of me and tell you that I used to pronounce this lovely custard treat “pots-day-cream” until I saw a chef making it on a cooking show about five years ago and he was saying it the correct way, “poh-de-cccccccrem.” I was just a little bit embarrassed, but I did manage to laugh at myself. That’s what life is all about, right?
Those silly French folk and their fancy words and my phonetically-centered brain. I would fit right in in France. Can’t you see Ina Garten and me perusing the markets while Jeffery worked on his computer back at our Parisian apartment? Yeahhhh…. neither can I.
Nonetheless, pots de creme is a surprisingly easy dessert to make. There is no baking involved and it requires very few ingredients. You just need to allow some extra time for it to set in the refrigerator and the end result is a big ol’ pot of CCCCCCCCCCREM. How fancy; just like those French.
Have a great weekend, everyone. Bonjour!
Chocolate Pots de Creme
Yield: 6 servings
- 1 cup semisweet chocolate chips
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon espresso powder
- 1 large egg, at room temperature
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
1. Arrange 6 small bowls on a cookie sheet and set aside.
2. Pulse the chocolate chips, salt, and sugar in a food processor until ground into fine pieces.
3. Add in the egg and pulse until smooth. Set aside.
4.. Place the cream in a medium saucepan and heat over medium heat on the stove until bubbles just start to form along the edges (not a full boil). Remove from heat.
5. Turn the food processor on and slowly add the cream through the feed, stopping the machine to scrape down the sides as needed. Mix until well combined and smooth.
6. Pour the mixture into the bowls, dividing evenly, and chill in the refrigerator for at least 2 hours. Enjoy with whipped cream, cookies, and/or fresh fruit.
Source: King Arthur Flour