When I started this blog or I should say, when my husband convinced me start a blog, I knew that some of the recipes would be the ones that I make regularly, some would be new things I see on television, in other food blogs or in cookbooks and naturally most of the recipes would be coming from my mother.
My mother has given us amazing support since we started, she was the first to subscribe to the blog, (first time she has subscribed to a blog, ever!), she has also been giving me great advice, sharing her recipes, tips and techniques, but I have to say, she happens to be my hardest critic! Just the other day, she reminded me of Valentine’s Day and asked me what I was planning on posting, I told her I hadn’t decided yet, so she offered the chocolate pot de crème which I have to be honest, sounded great but I told her I didn’t have recipe for it, she quickly said she would e-mail me the recipe, it was in my inbox within seconds, then I quickly said that I didn’t have pretty little pots for it, so she suggested I use grandma’s Turkish coffee cups, that’s what I did. The dessert, aside from sounding like a heart attack in a little cup is excellent, especially if you let it chill long enough in the fridge.
The recipe below serves 6-7, depending on the size of cup.
- 5 oz. dark chocolate, I used 70%
- 1 cup milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- 6 egg yolks
- Optional topping: Fleur de sel
Preheat the oven to 325F; line a baking dish with a rim with a dish towel, set aside.
Heat the milk and cream in a saucepan, melt the chocolate and let it cool slightly, mix in the yolks gently with a spatula, pour in the warm milk and mix to combine, strain through a fine sieve and divide amongst the cups or ramekins.
Arrange the pot de crèmes in the baking dish and pour enough hot water into the baking dish to cover half the height of the ramekins. Bake for about 30 minutes or until the custard sets but still looks a little jiggly in the middle. Remove from the oven, let them cool to room temperature and refrigerate until ready to serve, preferably for at least 4 hours. Serve with fleur de sel, plain or the topping of your choice.