happy father’s day: chocolate says it best ::::
Growing up, I remember my mother had a chocolate sauce recipe that my dad loved. Any time she made it, stirring it patiently on the stove top (not an easy feat with four young children), the chocolately smell permeating the house, ice cream would be anticipating its warm coat of chocolate, melting just enough of the cold to create a moat of perfection. The addition of the sauce was not debatable: was there even a rational argument against such a combination? It was analogous to 1 + 1 = 2, but no mathematical proof needed.
While I decided not to tackle the unquestionably amazing chocolate sauce, or delve into peanut butter again like last year, I did decide to make some unquestionably luscious chocolate pots de crème as an homage to my father for Father’s Day this year. These chocolate “pots of cream” will do nothing but make you love chocolate more. A little goes a long way, as I often say about many a rich dessert I make. If you are anything like me, that may not deter you from wanting a second helping, despite feeling you are being pushed over the edge of being pleasantly full to feeling a little ill.
Save that second helping for your dad. I’m sure he’ll love it. And if he doesn’t want it, my dad might.
- 13 ounces (369 grams) semi-sweet chocolate, finely chopped
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons sugar
- 5 large egg yolks
- ¼ to ½ cup heavy cream, to whip
- orange zest, about 1 to 2 teaspoons
- Put the chocolate in a large heatproof bowl.
- In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream to temper (Important! Don't rush this or you'll end up with scrambled eggs!)
- Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 2 to 4 minutes. Don't overcook.
- Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.
- Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
- Before serving, let the pots de crème stand at room temperature for 15 minutes. Whip ¼ to ½ cup heavy cream to medium peaks (I actually did stiff peaks for the texture). Add orange zest to lightly scent the cream. Dollop on top of each pot de crème.
- Make Ahead: The pots de crème can be refrigerated for up to 3 days, waiting to garnish when just ready to serve.