Hmmmm, mmmm, mmm.
Chocolate, cream and brandy. Topped with whipped cream.
A colleague of mine shared her recipe for chocolate pot de creme a couple of weeks ago and I’ve made it twice since. It’s a simple dessert, quite decadent with all that chocolate, but also sophisticated and adult with the addition of the brandy.
- 1 cup semisweet chocolate pieces
- 1 1/4 cup light cream (scalded)
- 2 egg yolks (save the whites for tomorrow’s omelette)
- 3 tablespoons of brandy
Pour the scalded cream over the yolks, whisking rapidly, then quickly add the chocolate chips so they’ll melt as well (or you can whisk all 3 ingredients in a heavy-bottomed pan over medium heat). Add brandy last so alcohol doesn’t evaporate in the heat. Divide among 2-4 ramekins or oven-safe bowls (some recipes call for a 45-minute steam bath in 325 degrees because of the egg). Chill for 2 hours. Serve with whipped cream.