Pots de Creme

At last, my violet pieces come out for February. Would you like to join me for some of my new favorite dessert?  It's so easy, yet tastes so incredibly decadent.  The pretty basket design cloth was from my Great Aunt Kitty, and she also painted the teacup and saucer that holds my pots de creme; the violet hankie was my mom's.

My youngest son, Kevin, picked out this heart topiary for my Valentine gift, along with some chocolates. The pretty tea set is from my lovely friend, Michele, which is perfect for February.

My Royal Albert Provincial Flower Violet teacup is from my friend, Rosie's mom's collection.  Black backgrounds make such striking artwork, don't you think?

This was my dessert on Valentine's Day, in my maternal grandmother's sherbet/champagne stemware with one of my darling daughter's hand decorated strawberries.

Portions: 6

Arthur: Kitty, but recipe is adapted from King Arthur

Pots de Creme

If you need an easy, yet impressive dessert for chocolate lovers, this is it!

Ingredients

• 1 cup semisweet chocolate chips
• 1/8 teaspoon salt
• 2 tablespoons sugar
• 1/2 teaspoon espresso powder, optional (I didn't use)
• 1 large egg, at room temperature
• 1 cup heavy cream
• 1 teaspoon vanilla or 1-2 tablespoons Kahlua (I used vanilla)

Instructions

1. Place the chocolate chips, salt, sugar and espresso powder in a blender or food processor, and pulse until finely ground.
2. Add the egg and pulse just until everything forms a cohesive mass.
3. Heat the cream in a small saucepan over medium-high heat. Heat until the cream is just about to t boil; it should be bubbling a lot around the edges, with larger bubbles rippling under the interior. You can do this in the microwave, but I didn't because I felt it would be hard to see all the bubbles.
4. Turn the blender or food processor on, and slowly add the cream. Putting the cream into a measuring cup with a spout makes it easier to pour. Scrape down the sides if necessary. Add the flavoring of choice and pulse to blend.
5. Divide into 6 serving cups. Cover with plastic wrap and refrigerate for at least 2 hours, and the pots de cremes will firm up.
6. Serve with whipped cream and fresh berries if you wish.

Notes

To quickly get an egg to room temperature, put it in a bowl of warm water for about five minutes.

If you're worried about raw eggs, use a pasteurized egg. I felt the very hot milk cooked the egg.

Top photo was of our Galentine's party which was a fun event!  In the middle is my son, Tim, who stopped by with chocolate and sprinkled covered strawberries and a bouquet of lowers; as a gift,  son Mike installed a new pullout trash can drawer as my old one bit the dust.  Bottom photos are Molly, Eric, Caiden, and Elizabeth stopped by with chocolate covered strawberries done by Molly and roses; bowling was a fun time with Kevin, Kristen, Harper and Hayden.  What a fabulous Valentine's week it was!  

Thank you for your visit!  xo

I'm sharing with these parties:

Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage