One for the Table: Hed
Chocolate is always the best choice for dessert at a dinner party. What I love about Pots de Creme is that it can be made ahead (up to 3 days) and it packs a great chocolate punch. The satiny texture takes "chocolate pudding" to a whole new level. Many recipes require baking the dishes in a hot water bath, but this recipe is much simpler and uses a cooked custard (creme anglaise) method, which is poured over the bittersweet chocolate.
You can cut the recipe in half to serve 4 or increase as needed depending on how many you are serving. Because it's so rich, a small amount goes a long way. Although I like to serve it with a small butter waffle cookie and my recently discovered Yoku Moku cookies from Japan, a simple dollop of cream and some chocolate shavings will deliver beautiful dessert for any occasion.
Bittersweet Chocolate Pots De Creme
Serves 8.
10 ounces Ghirardelli or Callebaut bittersweet chocolate, chopped fine
5 large egg yolks
5 tablespoons sugar
1/4 teaspoon table salt
1 1/2 cups heavy cream
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