Chocolate Pot de Crème

From the Kitchen of Chef Alisa McPheron, Purple Feet Wine Boutique

I have been working as a chef for over 30 years. I enjoy making cheesecakes and boozy chocolates for Purple Feet Wine Boutique. When I was asked to choose a “go-to” recipe that Shawnee Life readers could make for a loved one, it was an easy choice!

I chose this recipe because:

1 - It's delicious

2 - It's restaurant quality which = super impressive

3 - It's quick and easy (because who has time for a 10 page, 3 day recipe?)

4 - Absolutely anyone can successfully make it.

5 - Oh, did I mention that it's delicious?!

I use a Belgium semi-sweet chocolate called Callebaut, which is what I use for all the chocolates at Purple Feet. The better the quality the chocolate, the better the results. Quality of ingredients is the key for this recipe. This is a “go-to” recipe for me that is incredibly simple and fast to make but really satisfying for any chocolate lover.

Chocolate Pot de Crème - two 8 oz servings (serve in large ramekins or even pretty soup cups/ tea cups)

Ingredients:

• 3 1/2 ounces high quality dark chocolate - cut into very small pieces

• 1 cup heavy cream

• 2 egg yolks

• 1 1/2 Tablespoons of sugar pinch of salt

• 1/4 teaspoon real vanilla extract

Instructions:

Place the cut chocolate into a mixing bowl. Make sure the chocolate is cut into tiny pieces so that it will melt quicker.

In a saucepan, whisk together the heavy cream, egg yolks, sugar, salt and vanilla. Heat over medium high, whisking continually, until it comes to a slight boil. Pour over the chocolate and whisk until the chocolate has melted and is smooth. Pour through a fine-mesh sieve to remove any bits of cooked egg. Divide the pot de creme into 2 large 8 ounce ramekins or cups.

Cool to room temperature. Cover with plastic wrap and refrigerate for about 4 hours.

Top with a rosette of fresh whipped cream and shaved chocolate. Serve with fresh berries. Pairs great with a nice bourbon. Share with your Valentine and enjoy!