A sweet recipe for both Easter and Passover

Happy Holidays!

I want to make sure you don’t Passover this recipe.  It’s a good one. Everybunny says so.  Sure; it’s got calories but we’re celebrating…always a good excuse to have a heavenly chocolate dessert.  Also, why cut corners with low-fat ingredients?  Just make it, eat it and enjoy it.  Just don’t do it again until next year. XO

Chocolate Pots de Crème

*Mexican chocolate, which is flavored with ingredients like cinnamon, almonds and vanilla, lends a distinct flavor to this recipe – which is a rich custard like delicious dessert from Food & Wine’s Stephanie Prida.  *Look for it at Mexican markets and specialty-food stores.

Ingredients

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 6 large egg yolks
  • 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
  • 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
  • Unsweetened whipped cream, for serving

How to Make It

Step 1

In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

Step 2

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

Make Ahead

The pots de crème can be refrigerated for up to 3 days.
After that you can re-start your diet…..
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