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