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Chocolate Pots de' Creme

(post, Melissa Hamidi)

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This is a wonderful dish with simple ingredients which makes for a silky, luxurious dessert.  Begin by roughly chopping 9 oz of chocolate (dark + milk make the best mixture) into a blender. I used Godiva dark, and Trader Joe's milk chocolate, 4.5 oz each.

In a sauce pan over medium heat, warm 1 1/2 cups of whole milk, 1 cup of cream, 1/4 cup of sugar, 1 tsp. of salt, and 6 egg yolks, stirring constantly, for approximately 10 minutes. Bring the mixture to a near boil, until it is thick enough to cover the back of your spatula. Keeping this at medium heat, and stirring constantly will bring out the silky, smooth texture.

Pour the cream and egg mixture over the chocolate in the blender. Put the lid on tightly, and wrap a towel around the edges. Trust me, DO NOT SKIP THIS PART.  I learned the hard way.  The heat will cause it to burst out the sides....  Mix until the chocolate is melted, scraping down the sides as needed to fully incorporate the decadence.

Divide the mix into ramekins, and let chill in the refrigerator for a minimum of 2 hours - over night is best. 

Now for the topper! In a bowl mix one cup of heavy cream, 1 Tbsp of cinnamon, 1 tsp of vanilla, and 2 tbsp. of granulated sugar. Mix on medium high until stiff peaks form. You'll never by  a can of cool whip again.

Spoon the chocolate mixture into a small dessert bow, and add a dollop of the cinnamon cream to top it off.  Sprinkle with grated chocolate, and dive on it.  This is la dolce vida!

Sugar + Spice