Chocolate Cups With Whipped Cream (Pots de Crème)

Although I have barely ventured out of the house since Madeline arrived on the scene, save for a doctor’s appointment or two, I did manage to make my way into the kitchen today to rustle up some dinner.  It has been a little while since I made Nicholas’ favorite pasta, so I figured that would be the perfect, easy dish to start treading the waters with.  We were out of vodka (the horror!), so I just added a little bit more heavy cream and it was still just as delicious.  Chicken broth would also be a good substitute as well, for those that want to avoid alcohol. 

Now for dessert … last week, I was catching up on some tivo’d Rachael Ray episodes, and she made Chocolate Pots de Creme … in all of about 5 minutes … using ingredients I bet you all have on hand already.  Sinfully rich and delicious chocolate pots of gold using standard items you have in your pantry – what more could you want?  Boil some milk, and while waiting for it, mix a few things in the blender.  Combine it all and refrigerate for 30 minutes.  Feast and enjoy.  The Pots de Creme would be perfect for company, especially since it can be easily dressed up as you desire, but also a great little ramekin of “just because.”  Enjoy!

Chocolate Cups with Whipped Cream (Pots de Creme)
Recipe courtesy of Rachael Ray

4 demitasse cups (I used ramekins)
2/3 cup whole milk
1 egg
2 tablespoons sugar
A pinch of salt
1 cup semisweet chocolate chips
2 tablespoons Frangelico (hazelnut liqueur) or dark rum (I skipped)
1 cup whipping cream
2 tablespoons sugar
Edible flowers (found in produce department) or candied violets, for garnish (optional) (I skipped)

Yields: 4 servings in demitasse cups, 2 servings in tea cups

Heat milk in a small pan over moderate heat until it comes to a boil. Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips and liqueur. Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend 1 minute, until smooth. Pour the mixture into the demitasse cups and refrigerate at least 30 minutes. Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine. Top each chocolate cup with a dollop of cream and garnish with an edible flower or candied violet. Place cups on saucers and serve with demitasse spoons alongside.

PRINT