With Valentines around the corner it is a month for Chocolate. My Great Grandmother was a Chef. She taught my Mom to cook many wonderful things. My Mother would make this for us all the time when I was young. It’s so easy and delicious. You must heat the milk, cream and eggs, but the trick is put it all into a blender and then pour into serving dishes.
Quail Hollow Kitchens – Chocolate Pots de Creme
- 9 ounces’ high-quality semisweet chocolate, chopped
- 2 Tablespoons Amaretto or Chambord
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
- Pinch of salt
Directions
Place the chocolate and liqueur in a blender. Whisk the milk, cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heat-proof spatula, until the mixture is thick enough to coat the spatula but not boiling, 5 to 6 minutes. Use the trick from our sauce class: turn the spoon over and run your finger down the back. If it the sauce doesn’t run back together, it’s ready.
Immediately pour the milk mixture over the chocolate in the blender. Be very careful blending hot liquids: cover and hold the lid with a thick kitchen towel, and start blending with short pulses or the lid will blow! Blend until combined and smooth. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
Enjoy from our Kitchen to your Table
Comments or suggestion are welcomed. Contact Patricia Davis at TheRecipeBox@QuailHollowKitchens.com.
For more information on Patricia or her cooking classes go to:
www.QuailHollowKitchens.com or follow on social media at www.facebook.com/quailhollowkitchens or www.instagram.com/quail_hollow_kitchens
