TWD: Chocolate Pots de Creme

Here we go with another installment of Tuesdays with Dorie. This week we've made Chocolate Pots de Crème at the suggestion of Christine of Black Cat Cooking.

I'd like to thank Christine for picking the best possible recipe for me to make this week. Why? Although I'm usually moderately game for chocolate recipes, for some reason I really wanted to make a chocolate dessert this week. Also, I have these sweet little demitasse cups I don't use nearly enough. I used all twelve of them for the pots de crème. You can buy special pots de crème cups with lids, but any small ramekin or cup will do. Just forget using plastic wrap to cover them in the oven. Not a good idea. Use aluminum foil instead.

Speaking of chocolate, have you seen the little Valhrona bittersweet bars at Trader Joe's? Per ounce, they cost about as much as supermarket Ghirardelli, and they've been knocking every chocolate dessert I've made lately out of the park. I'm putting them on my list for my next TJs excursion, along with 50 pounds of dried fruit and nuts.

I felt like I was using every microwave-safe measuring cup I owned while making the chocolate custards, when these little babies emerged from the oven, I knew it had been well worth it. I won't lie. I tasted one warm. It was rich, intense, satisfying. After an hour or so in the fridge, even more so.


And then I ate all the tiny custards up. The end. (Okay, other people in my house ate them too. But mostly me.) I trashed up the top pictured demitasse with a squirt of leftover store-brand whipped cream from a can. I like to mix high and low, you see.

Could someone please pick the caramel pots de crème soon? Like next month? That would be super. Thank you.

Next week: Jill of My Next Life picked Corniest Corn Muffins (my all-time favorite corn muffins)

Last week: Toasted Almond Scones