‘Tis the season for sweet treats, pink candies and heart-shaped everything. But this February, we’ve got our sights set on a simple, elevated dessert that’s so much more than your everyday box of chocolates.
“My cooking approach mirrors my life approach, and that is to simplify or figure out how to do things in a streamlined fashion,” Eileen Sotomora told Soirée when she shared her chocolate pot de crème recipe in our January 2021 issue. “I choose recipes with fewer ingredients, but that pack a lot of flavor.”
So give the conversation hearts a break and whip up this tasty dish. Your sweet tooth will thank you.
Chocolate Pot de Crème
Ingredients:
- 9 oz. semi-sweet dark chocolate, finely chopped (or use chocolate chips)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 5 tbsp. white, granulated sugar
- 1/4 tsp. salt
- 3 tbsp. confectioners’ sugar for garnish
Directions:
- Place chopped chocolate into blender.
- Whisk milk, cream, egg yolks, granulated sugar and salt over medium heat. Stir constantly until mixture is thick enough to coat a heat-proof spatula. (You should be able to draw a line on spatula with your finger.)
Pro tip: You must keep mixture under the boiling point at 180 degrees. If you have a thermometer, 165 degrees is perfect.
- Remove from heat, slowly pour through sieve into the blender with the chocolate pieces.
- Pour into 6-8 pot de crème or demitasse cups, or small ramekins. Chill 2 hours or overnight in refrigerator.
- Take out one hour before serving. Sprinkle with confectioners’ sugar and serve.
Find more recipes in our January 2021 cover story: Dining In with Eileen Sotomora