Today, I plan on making peanut butter cookies with chocolate chunks, and I will share the recipe with you all tomorrow if they are good. It's probably a good thing I went for a run this morning. We also plan on climbing this afternoon, now does that mean I get
Chocolate pots de creme
From the lovely and talented Curtis Stone
1 2/3 cups heavy cream
1 1/4 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract**
8 ounces bittersweet chocolate (70% cacao, coarsely chopped)
6 large egg yolks
Place an oven rack in the center of the oven and preheat to 250. Whisk cream, milk, sugar, and vanilla extract in a medium saucepan. Bring to a boil over medium heat. Add chocolate and whisk until it has melted. Remove from heat.
Using a whisk, stir the egg yolks in a large bowl to blend, then in a slow and steady stream add the chocolate cream, whisking until smooth.
Divide the mixture among 6 ramekins and place them in a large high sided baking dish or roasting pan. Transfer the pan into the oven, then fill the pan with cold water so that it comes halfway up the sides of the ramekins. Bake for about 1 hour, or until the middle jiggles ever so slightly (like my tummy did after having two of these in one weekend). Let them cool until room temperature, then refrigerate until cold.
This is delicious with a bit of homemade whip cream and a couple strawberries as a garnish.
**I used two teaspoons of vanilla, because, well, I just love my vanilla.