The Chocolate Pot that Just Won't Stop

My lovely niece just turned 11!  Happy Birthday, Sage!!!  She, like a lot of kids I know, categorize chocolate as it's own food group.  For these children (and adults alike) this classic Chocolate Pots de Creme is a pure indulgence.  This recipe couldn't be easier.  There are only two ingredients: good quality chocolate and cream.  It can be made ahead and pulled out at the last minute.  Top it with a dollop of whipped cream or creme fraiche and serve.  The beauty of this versatile dessert is that you can personalize it with additions such as a teaspoon of brandy, Amaretto, or Kahlua.  You could add finely grated orange zest, or even a dash of cayenne with a dollop of cinnamon scented whipped cream.  Chocolate curls would be nice, and edible gold  even nicer.  In under ten minutes, you can have an elegant dessert ready on hand.

Chocolate Pots de Creme

Serves 6-8 depending on size of  "pots"

Ingredients:

9 oz bittersweet chocolate (70% cacao), I've used Ghirardelli 60%  Bittersweet Chocolate Chips

3 cups heavy cream

Directions:

Chop the chocolate into small pieces (unless using chocolate chips) and melt in a metal bowl over a saucepan of simmering water (or a double boiler if you own one - I don't).  Heat the cream in a separate saucepan until just simmering.  When the chocolate is completely melted, pour into the simmering cream.  Whisk constantly until fully incorporated and slightly thickened, about 5 minutes.  Pour into small ramekins, small glasses, or even tea cups and refrigerate until firm or overnight.