Wednesday, September 2, 2009

Chocolate Pots De Créme

On a recent visit to Charleston, South Carolina, my sister, Brenda bought me a cookbook called "Charleston Classic Desserts". Well needless to say, I was excited to get home and try a recipe. Last night presented the perfect opportunity: I had my family over for dinner. With six mouths to feed (plus mine) and six very different palettes, chocolate is the one treat that we all love and that brings all of our varying palettes into unity : ). I chose to make the recipe below and we all found to our delight, that it's the perfect dessert for any chocolate lover. The page adjacent to the recipe says that it hails from "The Old Village Post House", a restaurant in a restored 19th century building in the community of Mt. Pleasant. I encourage you to make it for yourself and enjoy this rich chocolate custard.

Chocolate Pots De Créme


2 cups whipping cream
1/2 cup whole milk
5 oz. bittersweet or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar
White chocolate, to garnish
6 strawberries, raspberries, or blackberries, to garnish


Preheat oven to 325°.

Combine the cream and milk in heavy saucepan over medium heat. Bring to a simmer. Remove from the heat. Add chocolate; whisk until melted and smooth.

Whisk the yolks and sugar in large bowl to blend. Gradually whisk in the hot chocolate mixture.

Strain the mixture into another bowl. Cool for 10 minutes, skimming any foam from the surface.

Divide the custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with aluminum foil. Place the cups in a large baking pan (13x9). Add enough hot water to the pan to come halfway up the sides of the cups.

Bake for about 55 minutes, until the custards are set but the centers are still wobbly.

Remove the cups from the water. Remove the foil. Chill the custards until cold, about 3 hours.

TO SERVE, shave white chocolate over each custard. Top each with your preferred berry.

Serves 6