Tuesday, March 1, 2011
TWD: Chocolate Pots de Creme
The photos may be boring, but the dessert certainly wasn't.
All I can say is that it disappeared before I could make whipped cream for the decorative topping. That says it all, I think.
I did decide to halve the recipe since I was running low on heavy cream. As a result, I used two egg yolks and one egg in place of the 5 eggs. I also covered the pan with foil rather than plastic wrap, since I didn't want to take chances with either melting or out-gassing plastic.
Next time I'll add a smidgen of coffee or espresso to brighten the flavor of the chocolate.
This recipe compares favorably to my usual one for pots de creme. The only difference is that that one isn't baked, just chilled, so it's quick, easy, and delicious.
This week's hostess was Christine of BlackCatCooking.
Stop by Tuesdays with Dorie to see more delicious pots de creme.