With Valentine’s Day coming up and seeing all the yummy recipes cropping up on food blogs, I was really craving chocolate mousse of some sort. Since I needed some red in there somehow, I figured I’d make it my favorite flavor combination, chocolate and raspberry. I went to a recipe I’ve already made countless times and posted once before (here), although the pictures there are horrendous. I love how light and fluffy the texture is and how RICH the flavor is. So perfect.
Chocolate Raspberry Pots de Crème
adapted from Rachael Ray
2/3 cup milk (I used lactose free, fat free)
2 T coconut sugar
pinch of salt
1 cup dark chocolate chips
2 T raspberry liqueur
Heat milk over moderate heat until just boiling. Using a blender on low setting, combine chocolate chips, sugar, egg, liqueur and salt. Slowly add milk and blend for about 1 minute, until smooth. Pour into four demitasse cups, and chill until set. Garnish with fresh or frozen raspberries (and maybe some whipped cream).