I have found my new obsession. Perfect, creamy, fun, little pots de crème. They’re adorable, sophisticated, and utterly divine. I eat them tiny spoon-scrape by tiny spoon-scrape because I absolutely don’t want the taste to end. These chocolate delights are unbelievably decadent and rich. The texture is the perfect blend of smooth yet solid, something dense but something that will melt like satin on your tongue. This is the kind of dessert that turns heads, the kind that will leave your friends dumbfounded and wanting more. The best part is that it’s so versatile. This recipe can be added onto, tweaked, and modified almost endlessly. That’s why it never gets old and always stays fun.
I’ve included the recipe for my absolute favorite version: cayenne-chocolate pots de crème. It’s got a sweet spice that pricks the tongue gently before rolling into a slow, sensuous warmth. The combination of cayenne and cinnamon is classic, but combined with the silky richness of the chocolate, it creates a unique and irresistible taste. Eating these little pots de crème is truly an experience.
CAYENNE-CHOCOLATE POTS DE CRÈME:
- 1.3 oz. unsweetened chocolate
- 2 oz. sweetened chocolate
- 2 large egg yolks
- 3 tbsp powdered sugar
- 2 sprinkles cinnamon
- 1-2 dashes of cayenne
- 1 pinches of salt
- 2/3 c heavy cream
- 1/6 c half n half
- 2 tsp bourbon
- Finely chop (or grate) your chocolate into a medium-sized, heatproof bowl. Set a sieve or a strainer over the top (make sure it’s not too fine, otherwise your creme anglaise may not pass through easily)
- Whisk your egg yolks and powdered sugar together in a small saucepan. Then, whisk in your heavy cream, half ‘n half, cinnamon, cayenne, and salt (it’s a good idea to taste the mix now, to see if it has enough cinnamon/cayenne. Remember that the point of this is the spicy kick of cayenne; the cinnamon is only there for additional warmth and a subtle touch of aromatic spice).
- Heat this mix (your crème anglaise) over medium-low flame until thickened (8-12 minutes), stirring constantly (really, constantly. Get lazy and you end up with lumpy bits of cooked egg not a smooth crème anglaise).
- Pour immediately through strainer onto your chocolate and let stand for 3-5 minutes.
- Whisk together mixture, adding in your bourbon as you go. You should also taste your mixture again and add more cayenne, if needed; the rich chocolate taste may cut out some of the cayenne’s punch.
- Pour into ramekins and let stand to cool. Then cover and store in refrigerator for at least 2-4 hours.
Stir, stir, stir, stir, stir your crème anglais. Heat it slowly, building up the consistancy, and keep it lively (treat it like a good romance). You want every part of your crème anglaise in equal movement at all times (just don’t get splashy and rambunctious).
Add in a splash of alcohol (rum is always a good, complimentary option) to help keep your chocolate pots de crème nice and smooth. Just don’t add too much or you’ll cut out the chocolate flavor.
If you’re one of those rare people who don’t taste cayenne as spicy (like me), it’s best to have a guinea pig standing by to taste your creation as you go and make sure it’s edible for everyone (unlike my first batch).
*Other variations I like are espresso+vanilla (mix up about 1 tsp strong espresso and 2 tsp vanilla, add in after the chocolate has melted), ginger+anise (mince some fresh ginger and toss it in your crème anglaise with 3/4 tsp anise seeds; you can add in some powdered ginger, too, once your chocolate has melted), and orange liqueur (grate some orange zest and add into your crème anglaise; stir in some vermouth or orange liqueur once your chocolate has melted)