Next stop on the custard making train: pots de crème.
(Pronounced poh-de-crem – think French.)
Specifically, chocolate pots de crème, per this recipe;
except I used 8oz of bittersweet chocolate instead of 9oz of whatever chocolate they had.
A tip for newbies like me: The recipe calls for heating the
milk/cream/egg mixture on the stove, then pouring the hot liquid over the
chocolate (which is in a blender). You may find solid-ish stuff stuck to the
bottom of your pot as you pour – DO NOT SCRAPE THOSE SOLIDS INTO THE BLENDER. I
am convinced I avoided adding scrambled egg to my dessert by leaving those
solids in the pot.
A lick of the spatula before I put them in the fridge suggested good things to come.
What I didn't expect was such a luxuriously decadent
pot o' chocolate cream. It's my favorite custard yet.
Should you make chocolate pots de crème, I recommend adding
a dollop of whipped the cream prior to serving, per the recipe. It would cut
and complement the chocolate. I imagine some sort of hazelnut flavored whipped cream would be a lovely.
As in: Use a hand beater or a stand mixer to whip the heavy
cream, some sugar, and some hazelnut-flavored something (syrup? liqueur?) into
yummy goodness.
Next time I’m going to look for and use a Mexican or
Mexican-style chocolate; something that has the chilies and spices already in
the chocolate bar.
Creamy chocolate decadence with a little kick. That would do
nicely, no?
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| Mmmmm. Pots o' Chocolate |
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