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.

THAT'S ROMANCE!!

Can dining be romantic?  You know it! 
Visit our complimentary Recipe Book on line at www.kitchensbounty.com and you will find all the recipes to orchestrate the beautiful Menu below!  We believe in the romance of food so much, that we have an original Kitchens Bounty theme song (Titled “That’s Romance”) playing in the background as you scroll our recipe book.  The creation and production of this song was a gift from talented and dear friends who have graced our table on many happy occasions!  

Okay you Romantics…here is a suggested Dinner for Two, Four, Six or Eight…whatever the number, believe me, for this dinner – That’s Romance!
Aperitif -  thinly sliced Baguette and warm Brie Cheese
Start with an Aperitif…something fruity and light with a little bite (sour) to sip on while the pots are simmering and the fragrances begin to fill the air  (we love F2… our own “Forbidden Fruit” aperitif)
Appetizer  (a nibble or teaser!) –Almond Encrusted Shrimp Cakes
We suggest your appetizer be decadent Almond Encrusted Shrimp Cakes with a Lemon Soy Aioli.
This is a great make ahead starter and takes minutes to finish in a skillet…or leave warming in the oven.
Salad – Big Red Salad with a Maple Kiss Dressing
We go to our Tried and True “Big Red Salad”, a delight of a Salad featuring Red Oak Lettuce, thinly sliced Peaches (or whatever seasonal fruit you love!), toasted Pecans and a kiss of Maple in the dressing.
It is sweet, savory and decadent – just like true love should be!
Entrée – Butternut Squash Risotto – Roasted Asparagus Spears – Seared Salmon Plank
This meal features a tender yet sophisticated Butternut Squash Risotto served with Roasted Asparagus Spears.  The Risotto can star alone or serve  double billing with an exquisite yet simple Amazing Seared Salmon Plank (find this in the Gourmands Guide to the Amazing Rub) …we like to finish ours in a blaze… flambeed with Cognac (it’s a French thing!).
But flame – or no flame, we guarantee a warm fire at the table and in the heart!

Dessert – Rum Raisin Caramel Sauce with Rich Vanilla Bean Ice Cream 
At this point…pinch yourself… the wine, the culinary adventure, the music (play music!!)
Now…bring it home!  Purchase the best vanilla ice cream that money can buy and pour an exquisite warm Rum Raisin Caramel Sauce over this…our recipe is smooth, it is sophisticated, it is the Perfect ending.

Friends, over tables we have celebrated life’s many occasions.
May you find joy in the Kitchen and at the Table with this feast for the senses!
HAPPY VALENTINES WEEK and beyond!