A grown-up French cousin of chocolate pudding, Chocolate Pots de Crème, are a custard baked at a low-temperature and served chilled. These little pots (you really want to stay small; this is a rich dessert) of chocolate heaven created a hellish mess in my kitchen.
Usually there is a direct correlation between recipe length/simplicity and the number of dirty dishes produced. Maybe it’s me who is the devil and it’s my S.O.P. to create chaos, but for such a short recipe (less than one page), after all was said and done, there seemed to be an unnatural amount of whisks and pans and glass measuring cups and silicone spatulas covered in melted chocolate and tempered egg yolks. And I’m not counting the sundry ceramic pots used to bake the custard.
They were worth the mess, the chaos, the drama (okay, there was no drama unless you count Nani dog begging for chocolate he can’t have and Paul being told he has to wait until they are properly chilled).
The Tuesdays with Dorie bakers made Chocolate Pots de Crème as group last March, soon after I started my blogging sabbatical. With the completion of this recipe, I have 53 recipes left to bake out of Dorie Greenspan’s Baking…From My Home to Yours. Christine of Cats in the Kitchen (formerly Black Cats Cooking) was the host. You can find the recipe on her blog or in the book.