Even though I am devout lover of fruit inspired or based creations when it comes to desserts, I of course have room in my palate and stomach for something chocolate. The list is concise but full of favorites that are always a great comfort, possibly decadent. This said craving popped it’s head up for me over the weekend and I leaned into the call. My favorite of favorites was the response; chocolate pot de creme. The French variation on the Italian budino or American pudding. Each variation requires its own techniques-a pot de creme like so many great desserts with diary and eggs does best when baked in a water bath. This ensures the perfect velvety outcome. You can absolutely halve this recipe like I did and place into two larger ramekins, just adjust the baking time by increasing it for another fifteen minutes!
In a effort to mix it up and use my fresh produce, I threw together the easiest blackberry syrup that might just be the perfect complement to anything. Also, a quick batch of homemade whipped cream pulled the union together. Enjoy and let me know if you try out the recipe!
chocolate pot de creme
-2 cups whipping cream
-1/2 cup whole milk
-5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
-6 large egg yolks
-1/3 cup sugar
preheat oven to 325°F. separate your eggs and place the yolks into a large bowl, add the sugar to this bowl and whisk until combined. rough chop your chocolate and leave on cutting board, reserve ingredients to the side.
bring the cream and milk to a simmer in heavy medium saucepan over medium heat. remove from the heat and whisk in the chopped chocolate until melted and smooth. gradually whisk the hot chocolate mixture into your eggs and sugar. with a fine mesh strainer or cheesecloth, strain the mixture into another bowl. cool for 10 minutes, skimming any foam that forms on the surface.
place six 3/4-cup custard cups or soufflé dishes in a large baking pan and add enough hot water to pan to come halfway up sides of cups. divide the custard mixture evenly among each cup and cover the entire pan with a large piece of foil. bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. remove foil and allow to cool for a few minutes out of the oven and then carefully remove each cup from the water. let cool for about 30 minutes at room temperature before chilling custards until cold in the refrigerator, at least 3 hours. garnish or eat with just a spoon, truly all that you need. *can be made 2 days ahead, keep covered and keep chilled.
fresh whipped cream
-1 cup of cold heavy cream
-1/4 cup granulated or confection sugar
place a midsized metal or glass bowl in the freezer with either a metal/copper whisk if you’re doing it by hand or the beaters from a hand mixer for 15 minutes before you start. pour cream into the bowl, begin to slowly beat and gradually increase the speed. as stiff peak begin to form, fold in the sugar, if making by hand at about 4 minutes and it making with a hand mixer about 2 minutes. continuing beating for about 1 more minute until sugar is incorporated and the cream is to your desired stiffness. *can be made in advance, will keep for about 3 days in the refrigerator
fresh blackberry syrup
-1 cup of fresh blackberries
-1/2 cup of granulated sugar
-1/2 cup of water
-the juice of one lemon
in a medium saucepan and over medium high heat, stir to combine all ingredients. stirring occasionally until a slight boil is reached, reduce heat to simmer and continue to stir for about ten minutes, using a spoon or spatula to gently break up the fruit. remove contents from heat/saucepan and allow to cool for about thirty minutes in a separate container for about thirty minutes. you can either strain with a cheesecloth or keep seeds and skin intact, then place in fridge and allow to completely cool, about three hours. *can be made in advance, will keep refrigerated for about two weeks