I love you. Ich liebe dich. Ti amo. 我爱你. I love you. Ik houd van u. Je t’aime. 사랑해요. I love you. Te amo. 私は愛する. Я тебя люблю. I love you.
Every morning one of my student’s little, 8 year old sister cries to her parents, “I don’t want to go to school today and you never take me to Paris!” Earlier today I shared with you a recipe for very decadent chocolate caramel brownies that will Knock You Naked! Now I am going to take you to Paris with this smooth, creamy, dense, and rich chocolate dessert: the classic French Chocolate Pots de Crème. This dessert goes together very easily and after cooling completely you will taste the most amazingly, delicious chocolate dessert that you may have ever had.
In the top photo I have placed the chocolate in very pretty 4 ounce shot glasses to give as gifts and in the above photo I placed the chocolate in demitasse cups for my own family. Pots de crème is a very rich and filling dessert so a little goes a long way. I will liken it to eating the centers of chocolate truffles.
For the desserts I am giving as gifts, I wrapped each one in cellophane bags and tied with pretty curling ribbon. I was happy to find the shot glasses in a set on sale at TJMaxx’s. I affixed each with a label- To Mr. and Mrs. So and So. Each couple is to share their dessert by using the cute little spoons I provided.
Is it a little too mushy in here for you? I think not. So share some love and make this for a special person in your life. You may even want to dress French and look the part. A little silk scarf does the trick perfectly. Oui oui oo la la! Himself and I are on a detox diet so we will be pouring our grainy, nauseating detox shakes into champagne flutes and toasting to our health (and love.)
In a blender blend salt and egg yolks for 2 minutes on high speed. Set aside. In a medium sauce pan over medium heat scald cream and sugar. Do not boil. Add the chocolate and stir with wire whisk until melted and smooth. Heat for about 3 minutes longer, the mixture should be very hot and on the brink of boiling but do not let it boil. At this point it is easier to pour the chocolate if you transfer it to a pitcher or liquid measuring cup. With the blender on medium speed pour a small amount of the hot chocolate through the opening in your blender lid. Blend. Slowly continue to pour the rest of the chocolate into the egg mixture and blend until smooth. Add liquor and blend a few seconds more. Pour into demitasse cups or shot glasses. Chill until set. Improves with age. Makes 8- 1/3 cup servings.
Note-“Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140°F and maintaining that temperature for 3 and 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds.” This information is from baking911.com.
*The chocolate in this recipe is well over 180° enough to cook and curdle your eggs so be sure to temper properly by adding a small amount of the chocolate mixture to your running blender of egg mixture then add the rest all in a slow and steady stream.
My Favorite Off The Beaten Path Romantic Flicks
Tristan and Isolde- Steamy
A Walk in the Clouds- Sigh
The Lake House- Keanu Reeves
An Affair to Remember- Classic
That Touch of Mink- Silly
Pillow Talk- Cute
What is your favorite Romantic film? Please share so that we can all rush to Blockbuster tomorrow and rent it.
Happy Valentine’s Day!