I love chocolate. Chocolate pots de creme (Poh-deh-krem) are easy to make and are loaded with decadent chocolate and a heady rush of rich liquor. Use vanilla if you want but when you include your favorite liquor – amaretto, creme de menthe, creme de cacao, Kahlua or Bailey’s Irish Cream – you really kick them up a notch.
Amaretto Pots de Creme
1 cup heavy cream
7 ounces bittersweet or semi-sweet chocolate, best quality
2 large egg yolks
3 tablespoons liquor—amaretto, Bailey’s, etc
2 tablespoons butter, softened and cut into four pieces
In a small saucepan, heat the cream until near boiling. Break the chocolate into pieces and place into a medium sized bowl. Once the cream has scalded, remove from heat and set aside for 1 minute before pouring over the chocolate. Let the mixture sit for 1 minute before stirring until all the chocolate has melted. Whisk in egg yolks and liquor. Cool slightly before adding butter, one piece at a time. Stir until smooth and shiny. Pour into individual serving pots (or cups or martini glasses) and refrigerate until fully set, about four hours.
To serve top with whipped cream:
Whip 1/2 cup heavy cream with 1 teaspoon of sugar and 1 teaspoon of vanilla until soft peaks form. Dollop on top of chocolate and serve.