I was so happy when Emily asked me to do a guest post for Burlap Kitchen! It is truly an honor, because I adore Emily…and think that she is a wonderful mom, very talented in the kitchen, and so very very crafty!
Emily and I became friends last summer, and have commiserated over the trials and tribulations of starting a blog, and have celebrated the highs…and cheered each other on during the lows. She has a lot of great ideas, a lot of drive, and I have enjoyed watching Burlap Kitchen grow into not only a delicious, but a truly fun blog filled with wonderful food, and awesome craft ideas…
When Emily asked me to do this post, I knew right away that I wanted to make pots de creme, because it’s still so close to Valentine’s Day, and perfect to share this deliciously rich dessert with your loved ones and friends. You’ll be surprised at just how simple this is, with a few ingredients… a dessert that can be dressed up all fancy schmancy… or dressed simply as I have here today.
It’ quite decadent, so a little definitely does go a long way…
Thank you, Emily…for giving me this wonderful opportunity to share my recipe with you today… I’m so happy to be here!
2 cups heavy cream
Seeds from one vanilla bean
2 eggs, plus 2 egg yolks (room temperature)
1/4 cup sugar
1/4 tsp salt
1 12 oz pkg special dark chocolate chips
Powdered sugar and raspberries for garnish
In a small bowl, whisk the eggs and yolks with the sugar and salt, until completely blended. Set aside.
In a saucepan, heat the heavy cream and vanilla seeds until it reaches 160 degrees. Carefully, and in a steady stream, whisk about 1/4 of the heated heavy cream into the egg mixture, whisking the whole time. Put the saucepan back on the stove, and in a steady stream whisk the egg/heavy cream mixture into the remaining heavy cream, whisking constantly until it is fully incorporated. Continue to stir the now custard mixture with a wooden spoon or spatula until it has thickened, about five minutes more, and coats the back of your spoon. Remove from heat.
Pour the chocolate chips into the pan, and stir constantly until the chocolate chips have melted, and the custard and chocolate are well blended.
Divide among four to six cups or bowls, and place in refrigerator for about two hours to cool completely.
Garnish with powdered sugar and raspberries, or whipped cream.