I can’t even tell you how excited I am that September is here!
Like many of us, I’m sure, these next four months are my absolute favorite of the year. I mean, the year sure knows how to go out with a bang, no? Apple season, cider, Halloween, Fall leaves, hot chocolate, pumpkins, pie, Thanksgiving, an extra dose of family, Christmas, and just enough snow to not be sick of yet….I’m SO in.
And I’m hoping that with the cooler air comes a little relief from this retched morning sickness. I’m counting down the next few weeks to where is should be gone for good.
Now, to be honest, I’m not sure I’m quite ready to get all up in the pumpkin recipes yet, so I thought I’d start out the season with something that spans the seasons a little easier, yet still has that cozy, Fall feel:
DARK CHOCOLATE SALTED CARAMEL POTS DE CREME
Who could say no?
Not I, nor the rest of my more diet conscious family member, apparently.
These were gone before I could have more than my honorary taste tester spoonful.
I love Pots de Creme because they are such an easy dessert to throw together, yet come across so elegantly.
Never had a pot de creme?
It’s like a thicker, richer pudding that is made with only egg yolks instead of the whole egg, and served cold and set in a ramekin or other small dish.
These layer very easily, you really don’t have to wait for the first layer to set much before pouring in the second layer. By the time you’ve made the caramel pudding, the chocolate layer is already quite firm.
I topped mine with a large dollop of whipped cream. Completely unsweetened. The caramel pudding is already so sweet that I would really recommend sticking with the unsweetened cream to offset it a bit.
Oh, and do find Chocolate Pearls
if you can. They add such a fun texture to the puddings. I found mine at a local kitchen supply store, but you can also follow the link and order them online. I’ve had a large bag for probably 1 1/2 years or so. A little bit goes a long way!
- 1 C. Heavy Cream
- ½ C. Good quality Dark Chocolate(I like Ghirardelli's, 60% chocolate chips)
- 2 T. Sugar
- 2 Egg Yolks
- ½ t. Vanilla
- ½ C. Sugar
- 2 T. Water
- 1¼ C. Heavy Cream
- ½ t. Coarse Salt
- 3 Egg Yolks
- 1 C. Heavy Cream, whipped to stiff peaks
- Cocoa Powder, for dusting
- Callebaut Crispearls - Dark Chocolate
- , to garnish, if desired
- FOR THE CHOCOLATE LAYER:
- Heat the 1 C. heavy cream, chocolate, and 2 T. sugar in a saucepan over medium/high heat, whisking until the chocolate is completely melted.
- In a small bowl, beat the 2 egg yolks lightly with the whisk. Pour about ¼ C. of the chocolate mixture in a slow, steady stream, into the egg yolks while whisking constantly to temper.
- Add the egg yolk mixture into the chocolate mixture and combine.
- Heat the saucepan over medium heat, whisking constantly, until the mixture just thickens and bubbles. Do not cook to long or eggs will curdle.
- Remove from heat, whisk in the vanilla, and divide the chocolate pudding between 6 small glasses or ramekins. Tap the ramekins on the counter to settle the pudding and help the top even out.
- Refrigerate ramekins while you make the caramel pudding.
- FOR THE CARAMEL LAYER:
- Place the ½ C. Sugar and 2 T. water in a saucepan. Bring to a boil, stirring to dissolve sugar. Brush the sides of the pan down with a wet pastry brush to prevent sugar crystals from forming.
- The sugar will begin to caramelize after a few minutes. Do not stir, but swirl to help evenly caramelize.
- Heat the 1¼ C. cream in the microwave until hot.
- As soon as the caramel is golden brown, pour about half of the heavy cream in. The mixture will bubble quite furiously. When he bubbling starts to die down, add in the rest of the cream and salt, and whisk until the mixture is smooth.
- Remove from heat.
- In a small bowl, lightly beat the 3 egg yolks with the whisk. In a slow, steady stream, pour in about ½ C. of the caramel cream, whisking constantly.
- Whisk the tempered egg mixture back in the the saucepan with the caramel cream and bring back to a boil slowly, whisking constantly.
- As soon as the mixture begins to bubble and thicken, remove from heat.
- Divide between the 6 dishes and tap to settle the pudding.
- Refrigerate for a few hours, or until cold and set.
- Top each pudding with a dollop of whipped cream, a dusting of cocoa powder, and a few chocolate pearls.