Easy Party Dessert: Chocolate Pots de Creme

DEEP CHOCOLATE POTS de CREME

This lovely French custard is perfect for a party because it’s better if you make it ahead. And you can serve it at room temperature.

Photo: Tamika Moore/The Birmingham NewsMakes 8

Ingredients

12 ounces bittersweet chocolate, chopped (at least 60% Cacao)

2 cups heavy cream (whipping cream)

½ cup whole milk

6 large egg yolks

¼ cup sugar

¼ teaspoon vanilla

½ teaspoon Espresso (Optional; it’s ok to use strong coffee or instant Espresso powder)

 Put rack in the center of the oven. Preheat to 300 degrees.

Put chopped chocolate in a heatproof bowl, Put the milk, and cream in a saucepan over low heat, whisking constantly, until the mixture comes to a boil. Add the espresso. (If using powder, make sure it is dissolved.) Pour over the chocolate, whisking until the chocolate is fully melted and smooth. Add the vanilla. In another bowl, whisk together sugar and the egg yolks. Then, carefully whisk a about a cup of the chocolate mixture into the egg yolks, a little at a time, whisking constantly. Spoon into demitasse cups or ramekins. 

Make a water bath for baking: place a folded kitchen towel into a shallow baking pan. Arrange the ramekins on the towel making sure the dishes do not touch. Carefully pour in boiling water; the water should be slightly less than halfway up the ramekin. Cover with foil. Poke holes in the foil to allow steam to escape. Bake until edges are set but centers are still soft. About 30 minutes. 

Allow to chill. Then cover and refrigerate for at least two hours. Let stand at room temperature for at least 20 minutes before serving. 

Serve with a dollop of whipped cream and chocolate curls, or a little orange zest... or a cookie.

MAKE A "FAUX DE CREME"

Don't have time to cook? Some store-bought items can be pretty good when you dress them up. Use Jello chocolate pudding or mousse. Fold with freshly made whipped cream. Ta-da!