I have made this incredibly easy, incredibly wonderful deep dark chocolate Pot de Creme many times. It is 
probably the best dark chocolate mousse/pudding I've ever had.
I have made different variations by changing the rum to a liquor and by using Mexican chocolate with it's cinnamon notes. I have used it to create different desserts.
Make it the way it's written the first time you make it and then start your own journey of variations. It's hard to go wrong with this recipe.....seriously!
Recipe By : Sitara
Serving Size : 8 Preparation Time : 0:15 plus chilling
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups whole milk (or half and half)
2 large egg
4 tablespoons sugar
pinch salt
2 cups (12 ounces) semi sweet chocolate - chips
4 tablespoons dark rum
1. in blender place eggs sugar salt chocolate chips and rum.....blend a few seconds to
break up the chocolate.
2. bring milk to a boil, pour over chocolate with blender running. Blend 1 minute to
cook eggs and dissolve chocolate.
Pour into demitasse cups or small ramikens and refrigerate till firm. Serve with Chantilly Cream.
Or pour into a pan and chill till firm and use to create other desserts. Use like a super-chocolate mousse.
For variation:
Use mexican chocolate for 1/2 of the chocolate chips, or use any good very dark chocolate - semi sweet.
Use bourbon, or chambord, or a coffee liquor, or grand marnier, etc., for liquor.
Serve in a solid chocolate dessert cup ( you can find these on line and in some specialty stores)
Serve in a teacup with dulce de leche swirled in.
Serve in a pretty demitasse cup on a matching saucer with a demitasse spoon and a cookie for special parties or showers, etc.
Easy Parfait Dessert that looks like a million dollars:
Layer the pot de creme with chantilly cream and a broken up, slighty salty praline in a champagne glass or other suitable serving piece.
probably the best dark chocolate mousse/pudding I've ever had. I have made different variations by changing the rum to a liquor and by using Mexican chocolate with it's cinnamon notes. I have used it to create different desserts.
Make it the way it's written the first time you make it and then start your own journey of variations. It's hard to go wrong with this recipe.....seriously!
Recipe By : Sitara
Serving Size : 8 Preparation Time : 0:15 plus chilling
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups whole milk (or half and half)
2 large egg
4 tablespoons sugar
pinch salt
2 cups (12 ounces) semi sweet chocolate - chips
4 tablespoons dark rum
1. in blender place eggs sugar salt chocolate chips and rum.....blend a few seconds to
break up the chocolate.
2. bring milk to a boil, pour over chocolate with blender running. Blend 1 minute to
cook eggs and dissolve chocolate.
Pour into demitasse cups or small ramikens and refrigerate till firm. Serve with Chantilly Cream.
Or pour into a pan and chill till firm and use to create other desserts. Use like a super-chocolate mousse.
For variation:
Use mexican chocolate for 1/2 of the chocolate chips, or use any good very dark chocolate - semi sweet.
Use bourbon, or chambord, or a coffee liquor, or grand marnier, etc., for liquor.
Serve in a solid chocolate dessert cup ( you can find these on line and in some specialty stores)
Serve in a teacup with dulce de leche swirled in.
Serve in a pretty demitasse cup on a matching saucer with a demitasse spoon and a cookie for special parties or showers, etc.
Easy Parfait Dessert that looks like a million dollars:
Layer the pot de creme with chantilly cream and a broken up, slighty salty praline in a champagne glass or other suitable serving piece.