Thursday, February 10 2022
Valentine’s Day is just days away, and our very own pastry chef Katelyn Yang has graciously decided to share her special chocolate pot de creme recipe. Whether you have a Valentine or not this year, you’ll savor every decadent bite of this euphoric-inducing dessert.
In Katelyn’s own words:
This is one of my favorite desserts to make. It’s simple yet so chocolatey and creamy. This dessert is different from chocolate mousse because it is baked. It’s also different from chocolate pudding because this dessert uses eggs to gently firm up the custard, whereas pudding uses a starch that is stirred in and cooked thoroughly. (However, all three are delicious!)
This pot de creme is easy to garnish with fruit, whipped cream, and a sauce, if you desire. To change the dessert to match the season, you can change the garnish on top: Valentine’s Day goes great with strawberries, Mother’s Day can be garnished with a sprinkle of chopped, candied nuts, and Thanksgiving can have poached pears.
No matter how you enjoy it, have fun making it!
Chocolate Pot de Crème Makes about 4 small servings
1 c heavy cream ½ c milk 8 oz dark chocolate, chopped 3 T sugar Pinch salt 2 eggs
Preheat the oven to 200 F. Place ramekins onto a flat sheet pan and set aside. In a sauce pan, heat the milk and the cream to just a simmer. Take the pan off the heat and add the chocolate. Stir to melt the chocolate. Add the sugar and salt and mix to combine. Let the mixture cool slightly. In a separate small bowl, whisk the two eggs together. Add the eggs to the chocolate mixture and stir to combine. Dispense the mixture evenly into the ramekins. Bake for approximately 30 minutes or until the mixture is set. Let chill overnight to set. Garnish with sweetened whipped cream, fresh berries and mint.
*Note: If you use aluminum foil cups like that shown in the picture, use a plastic spoon to enjoy the dessert. Otherwise, there will be an unpleasant metallic taste with the metal spoon on aluminum.
Happy Valentine’s Day!