Today I have a special treat for chocolate lovers. I made for you a french dessert which is a custard that has been dated back to the 17th century. The dessert means a pot of custard or a pot of creme and who doesn’t like a pot of creme? And let me tell you this is extreme chocolate! EXTREME! It is simply amazing dessert and a little bit goes along way, trust me. Don’t make big portions because it is so rich and creamy that honestly you only need a little. I served mine in mini appetizer glasses.
I made my chocolate custard with rich dark chocolate, which is actually Trader Joe’s Dark Chocolate Pounder Bar and to give it a pinch of different flavor I added orange extract. I love orange and chocolate together. Fantastic combination. To make it super creamy, I used pure whipping cream and just a pinch of sugar. As for the egg that is in it, I used Davidson’s Safe Eggs, wish is a pasteurized egg. I topped my dessert with a dollop of whip cream and a dried orange that I also bought at Trader Joe’s.
So your probably thinking, Jen this is not healthy. Well your right, kind of. My first thought is that it’s a treat! Second thought is dark chocolate is full of antioxidants, eggs and cream have protein, and yes some fat. But this is a special dessert and would be wonderful for a dinner party. To boot it is so easy to make. I just added everything in my blender and poured into my glasses, chilled for 2 hours and serve. I highly, highly recommend it for that special occasion.
- Serves: 6 4 oz servings
- Serving size: 4 oz.
- 1 cup dark chocolate chips (I used Trader Joe's Dark Chocolate Pounder Bar)
- ⅛ tsp. salt
- 2 tbsp.sugar
- ½ tsp. espresso powder, optional
- 1 large egg, at room temperature (I used Davidsons Safe Eggs Pasteurized)
- 1 cup heavy cream
- 1 tsp orange extract
- Dried Oranges (optional)
- Whip Cream (optional)
- In a blender or food processor, add chocolate chips, salt, sugar and espresso powder; blend until broken up. Add one egg and whip until combined.
- In a microwave, heat cream, until bubbles form (about 60 seconds)on the side, do not boil. With the blender or food processor on, carefully add the cream and orange extract. You may have to scrap the sides of the bowl down.
- Pour pudding into 6 4oz containers and cover with plastic wrap and refrigerate for 2 hours or until firm.
- Garnish with dried oranges and whip cream (optional)
- Slightly adapted from King Arthur Flour
I have to say I am pretty proud of myself with this one and it was a hit with everyone. I took two to work to give to two of my co-workers and I got a “OH MY GOSH” this is amazing! It’s not what you expect, but better. At home it was a hit at too. So if you’re a chocolate lover, make this dessert, you won’t be disappointed at all! It’s almost like fudge!
Have a wonderful day!