I was never really a person who needed sweet things let alone chocolate. I completely baffled a good friend when she found easter eggs in my pantry 11 months after receiving them. She polished them off in one sitting 🙂 I liked chocolate but it wasn’t something that I lived for or needed to live.
12 years ago when I moved to Queensland I became friends with people who couldn’t have a meal without dessert. Here was my undoing. For 12 months I gorged my way through every sweet thing you could think of, ice cream becoming a staple in my diet thanks to Baskin Robbins an ice cream store that Adelaide didn’t have when I was living there. In those 12 months the weight piled on and I put on 10 kgs 😮
I managed to get the weight down with the help of a personal trainer but my sweet tooth is still here. Now thanks to my Martha Stewart obsession I have a new love sitting on my kitchen bench…my KitchenAid and it has been the help to many a delightful desserts including the one I made last night courtesy of Curtis Stone.
Chocolate Pots De Creme
1 2/3 cups heavy cream
1 1/4 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate (70% cacao), coarsely chopped
6 large egg yolks
- Position the rack in the centre of the oven and preheat the oven to 250°F.
- Whisk the cream, milk, sugar, and vanilla in a medium heavy saucepan to blend and bring to a boil over medium heat.
- Add the chocolate and whisk until all the chocolate has melted.
- Remove from the heat.
- Using a whisk, stir the egg yolks in a large bowl to blend.
- Then, in a slow, steady stream, add the chocolate-cream mixture, whisking until smooth.
- Divide the mixture among 6 ramekins or small custard cups (each about 5 ½ ounces), and place them in a large high-sided baking dish or baking pan.
- Carefully transfer the pan to the centre rack in the oven.
- Add enough cold water to the baking dish so that it comes halfway up the sides of the ramekins or custard bowls.
- Bake for about 1 hour, or until the custards jiggle slightly in the centre when gently shaken (the custards will thicken as they chill).
- Let cool to room temperature and then refrigerate until cold.
- Serve cool.
Just like he mentions in his book, this recipe is very much like mouse but instead of being light and airy it is smooth and creamy like custard. Thank you to my dear friend/sister-from-another-mother Sarah for giving us the cookbook for Christmas. It is getting a work out and so will my ass soon 😛