I’m not sure when this recipe was discovered in my family – I think my mom found it at some point – but once it was found, it’s been tried, adapted with different flavorings and served at several dinners for dessert by each one of us. When my sister, Lauren, makes it, it’s a bit more boozy so you feel slightly lightheaded by the time you’re done. My mom gives it just the most subtle flavor of the rum so you can barely tell it’s there. And then there’s me, making it with the original rum and then also testing it out with amaretto and whipped cream vodka. It’s easy enough to be able to throw it together in about 5 minutes but rich and sophisticated enough to make your guests think you spent quite a bit of time making it.
Don’t mind the darkness of these photos.. I forgot about the cups in the fridge until almost 9:30, so there was definitely no natural lighting left once I finally captured a picture!
Pots de Crème au Chocolat
adapted from Rachael Ray
serves 4
2/3 cup milk (have used anything from fat free milk to heavy cream – all are good!)
1 egg
2 T sugar
pinch of salt
1 cup semisweet chocolate chips
2 T dark rum (or other liquor)
Heat milk over moderate heat until just boiling. Using a blender on low setting, combine chocolate chips, sugar, egg and salt. Slowly add milk and blend for about 1 minute, until smooth. Pour into four demitasse cups, and chill until set. Garnish with whipped cream and/or fresh berries.