Valentine's Day means a good excuse for a rich, decadent chocolate dessert.
Chocolate Pots de Creme is the ideal choice. This recipe makes enough for just two...the perfect Valentine number. In this version, chocolate is accentuated by the addition of coffee in the form of espresso powder.
Just a few wonderful ingredients make a fantastically rich dessert...for two!
3/4 cup heavy cream, divided
1/2 teaspoon instant expresso powder
1/3 teaspoon vanilla extract
1 1/2 ounces bittersweet chocolate (about 1/4 cup) can use semi-sweet chocolate chips
1 large egg yolk
1 teaspoon sugar
Preheat oven to 325 degrees F.
Bring 3/4 cup cream, espresso powder and vanilla to a simmer and then pour over chocolate in a bowl. Let stand for 3 minutes and then whisk until smooth.
In a small bowl, whisk egg yolk with sugar and a pinch of salt. Add about 1 tablespoon of warm chocolate mixture to egg to temper it (so you don't have scrambled egg) and then stir into bowl of chocolate. Mix well.
Divide chocolate custard between two tea cups. Set the tea cups in a baking pan and fill pan with very hot water to reach halfway up the sides of cups. Cover pan with foil and poke a few holes in the foil. Place in oven and bake for 25 minutes or until custard is set around the edges and a bit wobbly in the center. Remove cups from pan and allow to cool. Refrigerate for 4 hours and up to 2 days.
Whip some extra cream into soft peaks and top the pots de creme.
Adapted from a Martha Stewart recipe.