One of my husbands favorite dessert treats I make are Chocolate Pots De Creme. It is the creamiest Chocolate Custard. Instead of wowing him with a fancy presentation. Today I am putting them in wide mouth jars and I am going to surprise him with this gourmet treat while we go on a picnic to watch the sunset on the beach.
There is nothing more romantic than spending time with your man snuggling and watching the sunset. Pack some appetizers, aromatic candles, a blanket, music DVDs and wine or champagne to spend a whole evening with your man on the beach side or countryside watching the sunset. Nothing is more passionate then getting intimate while out in nature with your partner. Who knows what may happen after the sun goes down.
Chocolate Pots de Crème
adapted from Bon Appetit
1 cup heavy cream
3 ounces semi-sweet chocolate, chopped
1/8 cup sugar
3 egg yolks
1/2 teaspoon vanilla
Preheat oven to 300º. Place four ramekins or wide mouthed jars in large baking dish.
Add cream to a saucepan and bring to a simmer. Remove from heat and add chocolate.
Stir till chocolate is melted add vanilla and mix thoroughly.
Whisk eggs and sugar in a large bowl, till thick and pale.
Drizzle a bit of the hot chocolate mixture into eggs to temper, whisking constantly. I found it easiest to use my kitchenaid mixer for this.
Continue slowly adding hot liquid while whisking till all liquid is incorporated. Avoid incorporating air into mixture if possible. If you find you have some small, un-melted particles of chocolate at the bottom of the saucepan, gently heat till melted and add to bowl.
4. Place a fine mesh sieve over a large measuring cup. Strain custard. You may have the urge to skip this step. DON'T!
Pour custard into the jars, then pour enough hot water into pan to reach halfway up jars. I find it easiest to use a pitcher to fill the pan so none of the water spills into the jars.
Cover pan with foil and poke a few holes in foil to allow steam to escape.
Bake 25-30 minutes or till outer inch of custard is set.
Screw on jar lids and refrigerate till serving time.
Serve with a dollop of fresh Whipped Cream.