Dark Chocolate Pot de Creme

If you know me, you know how much I love snow.  Well, we finally got our first big snow storm of the year down here in DC!  It came at a very inconvenient time though, as I was supposed to fly down to Georgia for work this morning.  Last night, it just kept coming down and when I went to bed my 9:00am flight was still a go.  Thankfully, it was canceled and I was able to reschedule the trip for the beginning of March. 

My company follows the Federal Government schedule so since they were closed today, I was able to work from home which was nice.  I promised the hubs that I would make him a nice chocolate dessert and have been meaning to try out this recipe for a long time.  

It literally took me no more than 15 minutes to throw this together.  It was so easy to make and the rest of the time they are just chilling in the fridge.  If you like chocolate, you have to try this recipe. 

The Grand Marnier is optional, but please try to use good quality ingredients;  especially chocolate and vanilla.  These would also be great for entertaining because you can make them a day before and then pull them out before you are ready to serve.  They basically taste like a very rich, dense, creamy and chocolate pudding. I also highly recommend making some fresh whipped cream because it helps cut through the richness. 

I'm just tickled that I finally made this recipe and am so pleased with the result.  This is one of those desserts that will be in my rotation for many years to come!  

Dark Chocolate Pot de Creme

adapted from Food Network

9 ounces dark chocolate (at least 60% cacao), chopped

1 1/2 cups whole milk

1 1/2 cups heavy cream

6 large egg yolks

1/4 cup + 2 tablespoons granulated sugar

1 tablespoon Grand Marnier

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Chop up the chocolate into bite sized pieces and place in the blender.  In a medium saucepan, whisk together the milk, cream, egg yolks, sugar, Grand Marnier, vanilla and salt.  Cook for about 5-6 minutes over medium-low heat until slightly thickened.  The mixture should coat the back of a spoon. 

Pour the mixture over the chocolate in the blender and cover with lid.  Remove the top vent and place a dish towel over hole and slowly blend until chocolate is smooth and velvety.  There will be some air bubbles, but that is okay. 

Pour into small ramekins, filling them about 2/3 the way up to the top.  Place in the refrigerator and chill for at least 2-3 hours and as long as overnight.  

Top with homemade whipped cream (1 cup of cream beaten with 3-4 tablespoons of powdered sugar) and serve chilled.