Chocolate Pots De Creme

CHOCOLAtE POTS DE CRÈME

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You'll flip when you see how easy and fast this recipe is. You'll REALLY flip when you take the first silky smooth, densely rich, melt-in-your-mouth delicious bite!

Author: Chris Scheuer

Recipe type: Dessert

Cuisine: French-American

INGREDIENTS

• 10 ounces semi‐sweet or bitter sweet chocolate chips, use good quality chips*
• 1 large egg
• 3 tablespoons sugar
• 1 teaspoon vanilla
• pinch salt
• 1 cup heavy cream (or half & half)
• 2 tablespoons Grand Marnier (optional)

INSTRUCTIONS

1. Place 8-10 small bowls, pots, ramekins etc. on a sheet pan. Number of servings will depend on the size of your containers. This dessert is quite rich, so small servings are recommended. I got 9 servings out of it. My bowls hold ⅓ cup when filled to the brim.
2. Place chocolate chips, sugar, egg, vanilla and Grand Marnier (if using) in a blender container. Starting on lowest speed, blend for 1 minute, then increase speed to medium for another minute. Turn off blender and set aside.
3. In a 2-3 cup microwave-safe container microwave the cream on high for 2½ minutes or until cream is vigorously boiling. It will creep up the sides of the container. Let it get REALLY hot as you want it to cook the egg when it's poured into the blender.
4. Immediately turn blender on low speed and blend for 15 seconds. Open lid slightly and slowly begin pouring in hot cream. Once all cream has been added, turn blender off and scrape down sides with a rubber spatula. Place lid back on securely and blend for 2 minutes on high speed.
5. Pour into prepared bowls and refrigerate for at least an hour. Can be made 2-3 days in advance. Cover with plastic wrap when storing.

NOTES

*I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

P.S. I told you I served this delicious dessert with freshly whipped cream and a drizzle of Mint-Basil Syrup. Talk about taking something wonderful right over the top, wow! It has so many delightful uses and makes the simplest things quite special. You’ll love it for your summer recipe arsenal.

Mint Basil Syrup

I think you will too. It’s delightful on fresh fruit, chocolate, ice cream, panna cotta, yogurt, pancakes, waffles, in lemonade, whipped cream, icings, ice tea ………. and a zillion other things. Whip up a batch for a little culinary magic. You never know when you might need a bit of redemption

MINT-BASIL SYRUP

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A delightful fresh herb syrup that's super versatile & wonderful with fresh fruit, chocolate, ice cream, panna cotta, yogurt, pancakes, waffles, in lemonade, whipped cream, icings, ice tea .......... and a zillion other things. Whip up a batch for a little culinary magic.

Author: Chris Scheuer

Recipe type: Sauce or Syrup

INGREDIENTS

• ¾ cup water
• 1 cup sugar
• ½ cup fresh mint leaves
• ¼ cup fresh basil leaves

INSTRUCTIONS

1. Combine water and sugar in a small saucepan. Bring to a boil and stir until sugar has dissolved. Set aside to cool while preparing the herbs.
2. Bring a medium size pot of water to a boil. Add herb leaves leaves and stir to submerge. Cook for 15 seconds, then immediately pour into a fine sieve* to drain. Rinse the herbs under cold water for 10-15 seconds to stop the cooking process. Don't omit this blanching step. This will keep your syrup bright green and fresh for days. If you don't blanch the herbs, the resulting syrup will turn a muddy brown color. Blanching also inhibits the growth of enzymes which will cause the syrup to quickly deteriorate.
3. Allow the herbs to drain, then place between several thicknesses of paper towels and squeeze gently to remove excess water.
4. Combine cooled sugar solution and blanched herbs in a blender. Puree for 2-3 minutes until mixture turns a bright green color and herbs are finely pureed.
5. Pour into a bowl, straining through a fine-meshed sieve. Allow to sit for a few minutes to drain. Do not push on solids in sieve. Discard solids and transfer syrup to jars or containers with a tight seal. Will keep, refrigerated for several weeks. It can also be frozen in glass jars (leave ½ inch of space at the top) for a delightful summery treat in the middle of the winter!

NOTES

*The finer the sieve, the less tiny pieces of herb will be in your syrup. The syrup will also be more transparent when drained through a very fine-meshed sieve.

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