Can I just say that I don’t understand people who don’t care about what they eat?  I’m half impressed, and half appalled.  I also think it must save a lot of time. Oh wait, oops, sorry.  Didn’t realize this thing was on.

Ah yes, breakfast tacos were followed by chocolate pot de creme, which is basically like a mousse, but denser.  I was inspired by some new deliciously shaped and cheap teacups I picked up at New York Mart, which just yearned for a decadent dessert.

I adapted extremely liberally from a New York Times recipe, using leftover Jacques Torres dark chocolate discs, and some shavings from a hunk of Callebaut semi-sweet chocolate I picked up at Murrays.  I added barely any sugar, to tone down the sweetness, and then used half-and-half and a touch of heavy cream, because that’s what I had lying around.

After a overnight chill, the pots de creme were ready to go.  After breakfast, I whipped up some cream with just a touch of sugar to top and well…here.

I may or may not have had an extra serving or two.  They were going to go bad otherwise, really.  (P.S.  I love that whisk, so much more efficient than a regular balloon whisk.)

Recipe: Chocolate Pots de Creme