Saturday, 31 January 2009

Quick and Easy Pots de Creme

These are sinfully rich yet not too sweet. Since this recipe serves eight, and can be prepared in advance, it's great for entertaining. You can garnish as you wish - a cherry on top looks good - or a sprinkling of chocolate. You could go overboard and insert a flakey bar into the cream or serve with a boudour biscuit.
There is also a microwave verison - see below......
7 ounces unsweetened chocolate 1 14 oz. can sweetened condensed milk 3 tablespoons orange liqueur or brandy and orange juice combined 1 1/2 cups whipping cream -- whipped Whip the cream until soft peaks form. Heat chocolate and sweetened condensed milk in double boiler or a bowl set over a pan of hot water. Stir until chocolate melts and mixture is blended. Stir in liqueur, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all but one large spoonful of remaining whipped cream. Refrigerate remaining cream to decorate tops. Spoon mixture into pots-de-creme pots, individual souffle cups, or small dessert dishes. Chill in freezer about 30 minutes, or in refrigerator if serving time is more than 30 minutes away. Decorate each dessert with a dollop of reserved whipped cream. Makes 8 servings, 1/2 cup each. Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. Microwave Version Chocolate may be melted in the microwave oven. Place chocolate in a small glass bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Add sweetened condensed milk, stir to blend, and continue with step 2. Preparation time and timesaver tip same as above.

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