I have to tell you, we are all about chocolate around here. We love chocolate, any kind of chocolate. If it’s chocolate, it’s not bound to last very long. We always have it around and we munch all day long. It’s just how we are! So when I found this recipe I knew I had to make it and share! It’s very decadent and oh-so-rich so really, save it for a splurge. It’s not something you want to eat every day. Well, wait, let me rephrase that, it’s not something you should eat every day. But once in a blue moon it’s ok! Shhhh, I won’t tell anyone!
9 ounces high-quality (must be high-quality!) semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy (this is where it gets rich) cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar
Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar, and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes. (This is where I can’t resist)
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups (really the cups should be small it’s so rich you can’t eat too much) and refrigerate until set, about 2 hours.
Whip (whip it good) the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de cream with whipped cream.
It’s so easy to make (a little too easy) and it’s soooo good. If you try it, I’d love to know what you think!
