Pot de Creme

Pots de Creme is a rich chocolate custard that is very lightly sweet. And very rich. Did I say that already? It's actually a very simple dessert to make and so rich that it is best served in tiny (3 oz) dessert cups. You'll want to use the best quality chocolate because it is the featured flavor. As for the liqueur, the original recipe calls for orange liqueur, like Grand Marnier, but you can substitute what you have on hand. I had Amaretto, which is also fruity, but Kahlua, or Kirsch would also be good choices.

Pot de Creme

Recipe adapted from the Star Tribune

Serves 4

3 oz bittersweet chocolate, chopped or in small pieces

2 Tblsp Grand Marnier, or your liqueur of choice

1/2 tsp vanilla extract

1 cup heavy whipping cream

3 strips orange zest (use a vegetable peeler to cut strips about 3"long)

1 egg yolk 

2 Tblsp sugar

1/8 tsp salt

whipped cream or mint leaves for garnish

In a medium bowl combine chocolate, liqueur, and vanilla. Set a fine mesh strainer over the bowl and set aside. Separate the yolk from the egg white. Save the egg white for another purpose and put the yolk in a small heatproof mixing bowl.

In a small saucepan heat the whipping cream and orange zest until it starts to simmer. Remove from heat and let stand for 5 minutes.

Remove the orange zest from the cream and discard. Pour half the cream into the bowl with the yolk and whisk until smooth. Pour the egg-cream mixture back into the saucepan with the rest of the cream and whisk again. Heat the cream until it thickens slightly--about 1 minute--and whisk again.

Immediately pour the cream through the strainer into the bowl with the chocolate mixture. Remove the strainer and whisk the chocolate with the cream quickly until the mixture looks like a thick pudding. Divide between 4 small glass dessert cups, cover with plastic wrap and chill for at least 2 hours. Garnish with whipped cream, mint leaves or a sliver of orange zest, as desired.