Pots de crème au chocolat pour les Pâques
This one goes out to all the people I know who actually gave up chocolate for Lent. They also had to give ME up for Lent, because people who are not eating chocolate should not be around me.
The fact that I know people who gave chocolate up for Lent just proves that you can be friends with people who are very, very different from you. Baffled friends, but friends still.
Also, a little known fact about me, I did once–once–give up chocolate for Lent. Once I even gave up all sugar for Lent. What this proves is that I once, a very long time ago, had willpower. It also explains why I decided willpower was over-rated.
This is also my contribution to Shabby in the City’s Virtual Potluck, a day late. I am going to pretend like it was a day late because Shabby had a virtual potluck on a Day of Fasting and Abstinence (Shabby, was that an accident or on purpose?). But if you take a look at what I was making yesterday evening, on this Day of Fasting and Abstinence you will know that I wasn’t doing much fasting by that point.
It’s hard to make chocolate things without eating all the stray bits.
Pots de crème au chocolat
This is a French classic. The recipe I used is as follows, however let me make it clear that this is not a recipe I consider done. I have quite a lot more experimenting I want to do before I get a pot de crème recipe to my satisfaction.
1 pint (2 cups) heavy cream
5 cups chocolate chips (Guittardi or Ghirardelli)
4 large egg yolks
3/4 c. dark coffee
This will make 24 eggshell halves plus 2 larger portions for Sébastien and Laura. If you are making it for 4 people, try 1 cup cream, 7 oz chocolate, 1 egg yolk, 3 tbsp coffee.
Heat cream until just before it starts to simmer. Pour over chocolate. Let stand a minute or two and mix. Add egg yolks and dark (still pretty hot) coffee and mix with beaters, whipping some air into them. Among other things I would try differently next time are darker chocolate (these are a bit too sweet) and somewhat less of it in proportion to the cream so I can get a bit more whip into it.
Et voil� .
The bunny part is not a French classic. (Bells not bunnies bring chocolate eggs for Easter in France. David Sedaris has an absolutely hilarious riff on this in one of his books, I shall have to find it again and reference.)
The eggshells? Well, I was inspired by the idea of how to serve pots de crème au chocolat to a large party when I didn’t have enough serving dishes, and it all developed from there…
Happy Easter, returning chocoholics!� We welcome you back!
And Happy Easter to the rest of you, too, the ones who never lapsed from your chocoholic ways!