Looking to get lucky on Valentine’s Day? Welp, you sexy beast, you’ve come to the right place.
You are about to make an absolutely voluptuous dessert that will make your taste buds do acrobatics. Share it with someone–or not. No judgment here. But the bottom line is you NEED this dessert in your life.
This recipe for pots de crème is simple yet elegant. There are many recipes on the interwebs that are more difficult and maybe even a little more delectable, but here’s the bottom line: who wants to spend the night before Valentine’s Day in the kitchen? Not this girl. I have other things on my mind.
Pot de Crème is a decadent 17th century French custard-like dessert. This recipe, unlike traditional pots de creme recipes, requires no straining, no oven, and no Bain-Marie (hot water bath). But it still promises a super rich, silky, and oh-so chocolatey bowl of paradise. Without the fuss, mind you.
You simply blend a little, stir a little, and then wait a little. That’s it! And because you don’t have to bake it in the oven, you can serve it in pretty little teacups.
This will make that special someone think you worked oh-so hard just for them. Pshaw. But I won’t spill your secret. Nope. Not I. I am too busy adulting, and frankly, I am exhausted.
If you really want to make someone (or your own taste buds) swoon, top these chocolaty pots with Chambord + Raspberry Whip (But I imagine you’re probably pretty damn swoon-worthy already, am I right?)
This recipe serves 6; 8 if you stretch it out, which is an option because it is so silky + rich. It will keep for 3-4 days in the fridge so you can carry your VD celebration into the weekend.
- When you heat your cream, make sure it is really hot. Look for bubbles. You want it to melt the chocolate and cook the eggs.
- When you put hot liquids in a blender, cover top with a towel instead of the lid as liquid will expand.
I am so excited for you to indulge in this dessert. I want to hear all about it! Take (family-friendly) photos and tag #nakedepicurean on Insta.
- 12 ounces (2 cups) high-quality bittersweet chocolate morsels (I like Guittard fair trade 46% cacao)
- 2 ½ cups heavy cream, divided
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- pinch of salt
- Place the chocolate, eggs, sugar and salt in a blender. Pulse it a few times to mix.
- Heat 2 cups of cream in microwave until bubbling and piping hot (2 minutes or so).
- Immediately add the cream to the blender, but do it slowly. With a towel over the opening, pulse a few times to mix and then blend for about 1 minute or until smooth.
- Divide the chocolate mixture among 6-8 ramekins or small cups and refrigerate until set, about 90 minutes.
Remove your pots de creme about 30 minutes before serving to enhance their flavor.
Whip the remaining ½ cup cream until small peaks form. Top each cup with a dollop. Garnish just before serving.
For the Chambord +Raspberry Whip: whisk ¼ cup seedless raspberry preserves or jam with 1 tablespoon Chambord until it thins a bit. Gently fold in the cream you have already whipped.