Chocolate Pot de Creme with Sweetened Pink Peppercorn Whipped Cream
This is an impressive but easy to make-ahead version of the classic French chocolate pot de creme. I've paired it with a quenelle of sweetened whipped cream to which a pinch of cracked or ground pink peppercorns has been added
Whether you serve this in a generous portioned coffee cup or in a demi-tasse cup, you'll enjoy this no cook recipe from Rachael Ray.
Chocolate Pot de Creme with Sweetened Pink Peppercorn Whipped Cream - serves 8 demitasse portions
2/3 cup whole milk (or 2 tbsp whipping cream and enough 2% milk to equal 2/3 cup.
1 large (1/4 cup) egg
2 tbsp sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tbsp hazelnut liqueur, orange liqueur or dark rum (optional)
1 cup whipping cream
2 tbsp sugar
1/4 tsp coarsely cracked pink peppercorns*
* Place between two pieces of plastic wrap and crack with meat mallet or rolling pin
Heat milk in a small pan over moderate heat until it comes to a boil. A microwave works too.
In a blender (or food processor) combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run the blender on a slow setting. (If you use a high setting, as I did, you'll get a lot of air bubbles in your mixture.) Pour the boiling milk in a slow stream through the vent in the lid while the blender is running. The hot milk will cook the egg and melt the chocolate. Blend for 1 minute or until smooth.
Pour the chocolate mixture gently into 8 demitasse cups and chill. After dinner, beat the cream until soft peaks form. Add a little sugar and beat to combine. Stir in the pink peppercorns. Top the chocolate cups with a dollop of cream or pipe a flower on the top if you wish to be more elaborate.
Place cups on saucers and serve with demitasse spoons.
The texture of the cooled pot du creme is similar to that of a mousse.
NOTE: Make and refrigerate at least 4 hours before you intend to serve this. The day before is even better. This is a VERY rich tasting dessert so you want to serve small portions. Instead of the liqueur you could use strong coffee or espresso.
Whether you serve this in a generous portioned coffee cup or in a demi-tasse cup, you'll enjoy this no cook recipe from Rachael Ray.
Chocolate Pot de Creme with Sweetened Pink Peppercorn Whipped Cream - serves 8 demitasse portions
2/3 cup whole milk (or 2 tbsp whipping cream and enough 2% milk to equal 2/3 cup.
1 large (1/4 cup) egg
2 tbsp sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tbsp hazelnut liqueur, orange liqueur or dark rum (optional)
1 cup whipping cream
2 tbsp sugar
1/4 tsp coarsely cracked pink peppercorns*
* Place between two pieces of plastic wrap and crack with meat mallet or rolling pin
Heat milk in a small pan over moderate heat until it comes to a boil. A microwave works too.
In a blender (or food processor) combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run the blender on a slow setting. (If you use a high setting, as I did, you'll get a lot of air bubbles in your mixture.) Pour the boiling milk in a slow stream through the vent in the lid while the blender is running. The hot milk will cook the egg and melt the chocolate. Blend for 1 minute or until smooth.
Pour the chocolate mixture gently into 8 demitasse cups and chill. After dinner, beat the cream until soft peaks form. Add a little sugar and beat to combine. Stir in the pink peppercorns. Top the chocolate cups with a dollop of cream or pipe a flower on the top if you wish to be more elaborate.
Place cups on saucers and serve with demitasse spoons.
The texture of the cooled pot du creme is similar to that of a mousse.
NOTE: Make and refrigerate at least 4 hours before you intend to serve this. The day before is even better. This is a VERY rich tasting dessert so you want to serve small portions. Instead of the liqueur you could use strong coffee or espresso.