This year for Valentine’s Day I made a collective dessert – Chocolate Pots De Creme. I steamed it in the pressure cooker. The results, even if I say so myself were nothing short of perfect.
Moist rich spoonable bites of creamy rich chocolate, which my kids however have christened pudding.
It is indeed a rich and luscious version of chocolate pudding.
I started off with this recipe and Trader Joe’s bar of dark chocolate. Then of course I just started making things up along the way. What else is new? I have to confess I am getting old, I actually made the husband reschedule our dinner reservations for the 15th, because I wanted to avoid the crowds. Valentine’s Day for me among other things is an excuse to buy out of season strawberries and not feel guilty. Of course, usually the first taste makes me remember that they are off season.
This dessert was effortlessly steamed in my electric pressure cooker and too my surprise resulted in possibly the best textured pudding um pots de creme I have ever chanced upon. I have only tried this dessert twice before, in two very different settings. This version tasted as good as promised and is easy enough to make again and again.
As for the weather, just when we start planning for spring, the weather decides it is winter. Just like my so called two breather weeks have somehow translated themselves into crazy busy weird weeks. I have several house projects planned and with the super extended FLL season, it looks like I will be flying solo with them. First project, rework the study and arrange my props. Let us see how that goes.
An indulgent and rich take on chocolate pudding.
- 1 and 1/2 cups heavy cream
- 1 cup whole milk
- 8 ounces dark chocolate plus more for grating
- 6 egg yolks beaten
- 1/2 cup sugar
- Sliced strawberries and almonds for serving (optional)
- Heat the heavy cream and milk until it reaches a boil. Cool slightly and stir in the chocolate.
- Remove 1 cup of the liquid and add to the beaten eggs a little at a time and beat well after each addition.
- Add this mixture to the remaining cream mixture. Stir in the sugar and mix well.
- Pour into 6 ramekins.
- Place in the electric pressure cooker or any other steaming bowl and add water about half way to cover the ramekins.
- Gently steam for about 20 minutes until the custard is just set.
- Cool and then place in the refrigerator to chill for at least two hours or overnight before serving.
- Garnish with sliced strawberries and almonds before serving.
Most of the prep time is for chilling the pudding