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Pot De Creme

A Happy New Year




Happy 2019! This New Years Eve we spent a cozy night in at home, with the fire roaring, a picnic style dinner in the living room and a good movie-just the way we like it and the best way to ring in the New Year if you ask me. But because no meal is complete without a little something sweet, I thought I would share our dessert we enjoyed that evening, it's always a hit with everyone in our family, super easy to make and pairs perfectly with a glass of red wine-in other words it's a winner. It's Rachael Ray's Pot De Crème (think a marriage of pudding and fudge), and although I am sure it is lovely made exactly as the recipe states, we prefer to skip the liqueur and whipping cream, opting for a more decadently chocolate and kid friendly version instead.



2/3 cup whole milk

1 egg

2 tablespoons sugar

Pinch salt

1 cup semi-sweet chocolate chips

2 tablespoons hazelnut liqueur or dark rum

4 demitasse cups

1 cup whipping cream

Mint sprigs, for garnish, optional



Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.


Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.




Recipe courtesy of Rachael Ray