Why are the best desserts sometimes the most simple to create? Chocolate Pot de Crème certainly falls into that category. If you are looking for a special recipe, let’s say for a special dinner, you may want to give this one a try. Served in small portions, Chocolate Pot de Crème is the perfect amount of richness to satisfy your chocolate cravings.
Chocolate Pot de Crème
- 2/3 cup whole milk
- 1 egg
- 2 Tbsp. granulated sugar
- Pinch of salt
- 1 cup semi-sweet chocolate chips
- 2 Tbsp. hazelnut liqueur (Frangelico)
- Garnish with a dollop of yogurt or whipped cream (optional)
In a blender, combine the egg, sugar, salt, chocolate chips and hazelnut liqueur.
In a small pan, heat milk until it just comes to a boil.
Turn the blender on its lowest setting. Pour the boiling milk through the hole in the lid of the blender very slowly with the blender on. Blend for about a minute or until the mixture looks smooth. Note: The hot milk will cook the egg and melt the chocolate chips.
Pour the mixture into 4 small cups, then chill in the fridge for about four hours.
I fancy the rich flavors of liqueurs such as Amaretto, Kahlua, Nocello, Grand Marnier or Frangelico. Although if you prefer, vanilla extract can be substituted.
When ready to serve, top with vanilla yogurt or whipped cream. For this presentation, I garnished each pot de crème with vanilla yogurt. If you want to add a little personality try one of these ideas, starting with a sprinkle of nutmeg, a knot of orange peel, crushed pistachios or shaved chocolate.
The recipe makes four servings, about four ounces each, but it can easily be doubled.
If you don’t have tea or demitasse cups, I would suggest using ramekins.
What is your favorite dessert? I’m lucky my family loves chocolate, so I am blissfully happy!
© 2017 Chocolate Pot de Crème was published first on Thistle Key Lane™