Food is definitely how I express my love and appreciation for someone. Often, if I want to show a guy I’m into him, I’ll roast a chicken. I blame it on my Greek roots, we just have to feel people! This Valentine’s Day, I’m showing my boyfriend Sean how much I care with something a bit sweeter… chocolate pots de crème!
To make them a bit more V-day friendly, I added a little stencil of a heart with powdered sugar and put them in cute heart-shaped dishes we picked up at Daiso. This is a recipe worth saving though, even after Valentine’s Day is over!
Chocolate Pots de Crème (30 minutes, plus 3-4 hours to chill in refrigerator)
Ingredients
- 1 1/4 cup heavy whipping cream
- 3/4 cup milk
- 6 egg yolks
- 1/4 cup sugar
- 14 ounces bitter sweet chocolate chips
- 1 tablespoon vanilla
- powdered sugar for dusting on top
In a 1 quart pot on medium to medium-low heat milk, cream, sugar, and vanilla on stove top until boiling. Keep an eye on the milk and try to stir often, do not let it burn or heat too fast. In a separate heat safe bowl separate eggs and place yolks into the bowl. Mix yolks well. Melt chocolate either slowly with very low heat on stove or in microwave — with either method be sure to mix well. Set aside for use later.
Once milk has boiled, turn off heat and stir with a heat safe spatula. Look for signs that the milk has thickened and sticks to the spatula. Add half of the milk mixture to the eggs in the heat safe bowl and mix well, then add the rest and continue to mix with a heat-safe spatula. This is now the base of the custard!
Check the temperature of the chocolate to make sure it is smooth and slightly warm. Pour chocolate into custard and mix well. Be sure to scrape sides of the bowl and incorporate chocolate into custard so that no white streaks are visible.
Pour chocolate custard into 2-3 inch round, heart, or diamond ramekins or any 8 oz juice cup. Place all the filled custards into a large glass dish to store in the fridge. Let chill on fridge until custard is set at least 3 hours. When ready to serve, use a fine mesh sieve to sprinkle powdered sugar over the top of the custards and enjoy!
recipe developed by Claire McAleese. photography and styling by Jojotastic.
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