Valentine’s Day 2010

Chocolate – heavenly, smooth, sensual, deep, dark, creamy, rich and seductive chocolate.  No food is more synonymous with Valentine’s Day.

The ancient Aztecs believed that chocolate was a source of energy and elevated sexual power and they served it at weddings. Montezuma drank large quantities of chocolate every day before entertaining his harem. From the earliest times, chocolate was considered a substance of power and a source of vitality.

No matter what time of year, chocolate is very romantic and deeply pleasurable and its consumption is often reserved for special occasions.  This Valentine’s Day, create some romance in your kitchen by serving your loved ones a delectable chocolate dessert, Chocolate Pot de Crème.

This ridiculously delicious and easy dessert is a perfect finish to any meal.

It takes only minutes to prepare, 18 minutes in the oven, and an hour or so in the fridge.  You can whip it up and have it ready for after dinner. They can also be made a couple of days in advance.  Enjoy this recipe.

Chocolate Pot de Creme

Recipe type: Delectable Desserts

Serves: 8 4 oz. pot de creme
Prep time: 30 min.
Cook time: 18-20 min.
Refridge time: 1 hr to 1 day

Main ingredient: Cream

Ingredients

6 oz (175 g) bittersweet or semi- sweet chocolate, chopped
1-1/2 cups(375 mL) 35% whipping Cream
6 egg yolks
1/3 cup (75 mL) granulated sugar
boiling water

Directions

Preheat oven to 325′ F (160′C) Place eight-4 oz. (125 mL) ramekins or custard cups in 13 x 9-inch (3.5 L) baking dish; set aside.

Place chopped chocolate in medium heatproof bowl.

On stovetop or in microwave at high power for 1-1/2 to 2 minutes, bring Cream to just under a boil, stirring often. Pour over chocolate, whisk to completely melt chocolate, cool slightly.

In medium bowl, whisk egg yolks with sugar until smooth, slowly pour in 1/3 of the chocolate mixture while whisking vigorously. Slowly whisk in the remaining mixture until smooth. Divide among ramekins until 3/4 full.

Pour enough boiling water into baking dish to come halfway up sides of ramekins.

Bake for 18-20 minutes or until centre just jiggles. Remove from water bath being careful not to get water into the custard. Refrigerate until serving time. Once cooled cover loosely with plastic wrap.

Visit our website to see a photo of the finished dessert.