Monday, April 27, 2015

Choc-a-Lot--Chocolate Pot de Creme

One of the best parts of entertaining with food and wine is creating pairings that are truly amazing.  Even better is when one can entertain with these amazing pairings that are surprisingly easy!  Here is one of my favorites that others will think took much time and effort, yet you will know was incredibly simple and quick--chocolate pot de crème.  Pair it with a tawny port and a fantastic dessert course is made.

Chocolate Pot de Crème

1 cup semi-sweet chocolate chips
2 Tbsp. sugar
Dash of salt
1 egg
1 tsp. vanilla
½ tsp. instant coffee
1 tsp. rum liquor (you can use cognac or brandy too)
¾ cup hot milk
Whipped cream

Add all ingredients except for the hot milk in the blender; slowly add the hot milk. Cover the blender to prevent splattering and mix well. Pour into demitasse cups or small ramekins. Refrigerate until set.  Double recipe for a larger group.  Garnish with real whipped cream and fresh raspberries. 
Delicious chocolate pot de crème.

Pair with any tawny port; this was the recent port I opened for a class.
This delicious but delightfully simple dessert will make you look incredibly impressive to your guests.  No need to let others know exactly how easy this was.  Pour the port, enjoy the chocolate, and look like the entertainer of the year! 

(I can not take credit for this recipe myself.  It came from Kirsten Hollenbeck, a wonderful chef I formerly taught classes with at Someone's in the Kitchen.  Thank you for the recipe, Kirsten!)