French Chocolate Pot de (Crème) Dream

It may seem silly to get as excited about food as I do, but really the excitement of sharing and remembering our food experience is almost as delicious as the taste itself.  And so, without further ado, I am going to introduce our new friend;

She is petite, incredibly smooth, timeless and classy actually (kind of like that Coco Chanel Suit – get it Coco/Chocolate!).  Don’t let looks fool you; underneath that first bite there is a dark deep decadence that is …well a little naughty!  She (aren’t all small sweets female?) is my recipe for time honored Pots de Chocolate, but prepared in a timely modern way.  When I think of Pots de Chocolate I sometimes imagine that they are cousin to a delicious truffle…but here you get to indulge in this deliciousness one petite bite at a time. 

Here is our recipe for the Kitchens Bounty Pots de Chocolate (Crème) Dream…
It is February Folks; create your own sunshine with a table for of smiles.  This recipe makes many servings…so prepare for your favorite friends and family, and maybe a few to share with those next door! (This recipe is easily reduced by half…same results)

French Chocolate Pot de (Crème) Dream
 A sweet chocolate ending to that perfect meal!

12 – 16 petite demitasse size servings
INGREDIENTS:

4 oz dark chocolate
8 oz chocolate chips
½ cup dark cocoa
1 cup heavy cream
2 cup whole milk
½ cup coffee
4 large egg yolks
½ cup sugar
1 tsp vanilla extract
½ tsp almond extract
pinch of salt

DIRECTIONS:
Melt the chocolate in a double boiler (or an easy melt in the microwave for 2 minutes, stirring after the first minute).

In a large mixing bowl, whisk the egg yolks and sugar together. Set aside.
In a large saucepan, heat the cream, milk, coffee and cocoa together until it is scalding. Remove from heat. Whisk a small amount of the cream mixture very slowly into the eggs and sugar. Slowly warm the eggs so they don’t cook. Add all of the cream/milk/coffee mixture to bowl to incorporate with egg mixture.

Pour mixture back into the large saucepan. Bring to a simmer and stir constantly with a wooden spoon for about 5 minutes or until the mixture coats the back of the spoon. At this point slowly whisk the custard mixture into the melted chocolate.  Here is where you add the vanilla and almond extract – lastly a pinch of salt.
Pour into 12 petite demitasse cups and cover with plastic wrap so no film will form on the top.  (You can also use shot glasses and it will easily make 16)

Refrigerate for at least an hour preferably a few hours. A great sweet to make ahead, and stays good in the refrigerator for several days.
Serve with unsweetened whipped cream, and garnish with shaved chocolate or sugared rose petals / candied citrus peel.  Always in season – delicious!  We sometimes use this little dessert as a twin dessert on a plate with small cookies.