Isn't this just screaming "Eat me! I'm delicious!"?
Phil and I ate at Abattoir the other night (Atlanta Magazine's Best New Restaurant of 2009). As always, I saved room for dessert. We ordered the Maple-Bacon Beignets and the Chocolate Pot de Creme. No matter how full you are, there is always room for a few bites of Pot de Creme, and it is always the perfect ending to a meal.
Pots De Creme sounds like a fancy dessert, but it is not. It is basically grown-up version of chocolate pudding, but MUCH, MUCH better. Pots de creme in French means little pots of cream. The charm of pot de creme is in the presentation. Everyone gets served their own small dish placed in front of them. It makes for an impressive dessert when hosting a dinner party. You could bake these in individual ramekins (which is what I did), or get creative and use any tea cups, or espresso cups you have on hand. You can also get very creative with the garnishing on your pots de creme. A sprinkling of fresh berries is nice; a topping of fresh whipped cream and black cherry fruit preserved swirled through is delicious and elegant; chocolate shavings always looks gorgeous; ground up chocolate covered expresso beans or chopped pistachios add a nice crunch... You get the idea. You cannot go wrong.
I cannot tell you how creamy, smooth, rich and decadent this dessert is. You have to try it. Plus, it is easy and fun to make.
P.S. This is a 5 Ingredient Fix recipe! Only 5 ingredients!!
Chocolate Pots De Creme With Cherry Whip
courtesy of Claire Robinson
4 ounces good quality bittersweet chocolate, chopped
2 cups heavy cream, divided
1/4 cup sugar, plus 1 teaspoon
2 large egg yolks
1/4 cup cherry jam or preserves
Preheat the oven to 350 degrees F. Bring a kettle of water to a boil over medium heat.
Put the chocolate into a heat-proof bowl. Heat 1 1/2 cups of the cream and 1/4 cup sugar in a medium saucepan over low heat. Whisk just until and sugar is dissolved. Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth. Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate mixture to temper the yolks. Whisk the yolk mixture into the chocolate until well combined. Transfer the mixture to a liquid measuring cup for easy pouring.
Put 4 (6-ounce) ramekins into a high-sided baking dish. Evenly fill the ramekins with the chocolate mixture. Carefully fill the pan with the hot water until it reaches halfway up the sides of the ramekins and transfer the pan to the oven. Bake until custards are set but still jiggle slightly in the center, about 30 minutes. Remove the pan from the oven and carefully transfer the custards to a rack and cool to room temperature. Refrigerate the custards at least 2 hours and preferably overnight.
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