Not to add to anyone’s homemaking stress level, but nothing says Happy St. Valentine’s Day more than a silky, rich, chocolate pots de creme.(Keep in mind I had a gourmet cook for a mother…this was her go-to dessert. Pots de creme pots were high priority essentials on my wedding registry list.)
Pots de Creme au Chocolate
2 oz bittersweet chocolate (I use semi sweet chocolate chips if I don’t have good stuff)
1 C heavy cream
3 egg yolks
2 T sugar
2 t pure vanilla
Preheat oven to 325.
Add cream and chocolate to a heavy saucepan and heat, stirring, over med-low until melted. (Don’t let boil.) Let cool to warm.
Beat egg yolks until lemon colored. Add sugar slowly while beating. Slowly stir in warm cream mixture to eggs a little a a time so it doesn’t cook the egg. Stir in vanilla.
Pour into 6 little pots with lids or custard cups (cover with foil) and place cups in a 13×9 pan and fill pan with 1″ hot water. Bake for 20 minutes. Cool and chill for several hours.
(based on an old Williams-Sonoma recipe)