Barbara Lauterbach

Barbara Lauterbach

Author of Four Cookbooks

The Splendid Spoonful - from Custard to Crème Brûlée

Fifty Favorite Recipes - Potato Salad

Fifty Favorite Recipes - Pasta Salad

Fifty Favorite Recipes - Chicken Salad

Chocolate Pots de Crème 101

This is the easiest dessert you will ever make. Pots de crème, or 'pots of cream,' are traditionally cooked in small cups that have lids. The lids are placed over the cups as the dessert chills. Any small cup will do here, because the crème is not cooked in the oven. This is a wonderful opportunity to dig out that set of demitasse cups buried in the back of your china closet. If you have concerns about using eggs that have not been truly cooked, buy pasteurized eggs, available at most supermarkets. Gild the lily and add a small dollop of whipped cream topped by a chocolate-covered coffee bean or a sprinkle of chocolate shavings to each serving. Serves 8

2 Large eggs

6 ounces semisweet mini-chocolate chips or semisweet chocolate bars, finely chopped

1 teaspoon vanilla extract

1 cup half-and-half, scalded

Chocolate shavings for garnish (optional)

Whipped cream for garnish (optional)

6 chocolate-covered coffee beans for garnish (optional)

8 two-ounce demitasse cups

Note: To make chocolate shavings, scrape a vegetable peeler lengthwise down a chocolate bar.

In a blender, blend the eggs, chocolate, and vanilla until smooth, about 30 seconds. Slowly add the hot half-and-half and continue blending until well mixed.

Pour the custard into demitasse or pots de crème cups. Cover with lids or plastic wrap.

Chill the crèmes for at least 2 hours, or even overnight, before serving. If you like, garnish each crème with chocolate shavings or a small dollop of whipped cream and top with a chocolate-covered coffee bean.