Chocolate with Francois Spicy Pots De Crème

This month, Francois Payard’s recipe for Spicy Chocolate Pots De Crème, made quite the impression in our house. 

After all that Thanksgiving food, after all that holiday baking, the last thing I wanted to do was another sweet treat that would be too much for us to eat and end up tossed away.  That wasn’t the case. This recipe, although nothing healthy about it, was completely addictive.  One bite led to two bites which led to a third and before we knew it, both our dishes were clean.  They were so clean, we looked at Shane as if he somehow snuck in there and licked the plates clean.   There was no blaming it on the dog.  This dessert is good. It deserves to be eaten. 

Great pick Julie.  Make sure to check out Julies blog for the exact recipe.

A very subtle hint of heat from red pepper coupled with rich sweet chocolate creates a festival of life on your tongue and a silky feel of velvet as it’s longingly savored in your mouth.

Makes 6 servings

• 3 1/3 cups heavy cream
• 7 oz 72% chocolate, chopped
• 1/2 tsp red pepper
• 1 large whole egg
• 3 egg yolks  (*save the whites for a healthy egg white omelet to make up for your “sinful” ways after you enjoy this dessert)
• 2 TBS sugar

Preheat oven to 300 F.

Combine cream and chocolate in a pan over medium low heat and stir frequently until melted and mixed smooth.

Stir in the red pepper.

Whisk together the egg, egg yolks and sugar. Then whisk that mixture into the cream-chocolate mixture and turn into 6 oz  oven proof ramekins.  Place on a baking sheet and bake for one hour. Remove and allow to cool.  Refrigerate for about an hour before allowing this dessert to take you as close to heaven as you want to get while your feet are still on solid ground.

I loved the crisp edges which I’m sure Francois would say “don’t let happen so cover with foil to prevent it and add water to the baking sheet and…” but to each his own.  I LOVED those crispy little chocolaty edges.  Oh YUM!

Easy, fairly quick, but definitely HEAVENLY.