Chocolate Pots de Creme – Recipe Review

Chocolate Pots de Creme – Recipe Review

Cat and I cook well together because often my issue is lack of inspiration, and Cat’s issue is lack of desire to do the thing.

So when she finds something she’s interested in eating, it’s great because I’m usually interesting in making it!

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To go with our Pizza Balls the other day Cat suggested we try this recipe for Chocolate Pots de Creme from Food Network and I was psyched about how easy the recipe looked.

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They ended up being exactly as easy to make as they looked, and as delicious as I thought they would be. Incredibly rich and very chocolaty.

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The main issue I had with these was that though I followed the recipe to a ‘T’ (not something I usually do), and gave them greater refrigeration time then said necessary, they turned out to be not as thick as advertised.

I would suggest that when you make this recipe that you either give them at least 4 hours in the refrigerator before eating, and or mix about a teaspoon or two of cream of tartar in with the sugar.

Secondly, not an issue with the recipe, but a heads up that this would lend itself perfectly for flavor ad-ins! Mint extract, orange extract, vanilla, almond! So many possibilities!

Chocolate Pots de Creme
 
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Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • 9 ounces high-quality semisweet chocolate, chopped
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • 6 large egg yolks
  • 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
  • ¼ teaspoon salt
  • 1 tablespoon confectioners' sugar
Instructions
  1. Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  2. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  3. Whip the remaining ½ cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

I will definitely be making these again with some of those flavor adjustments.

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4 Stars (4 / 5)

 

Make-Your-Own Group Dinner Ideas

SUPER GUESTS ASSEMBLE!

There are a lot of benefits to having guests assemble their own food. They get the flavor profile they want, with ingredients in the exact proportions they desire. You don’t have do the assembling, which is also nice. I like that part.

The drawbacks are usually that you have to use more dishes – extra spoons for serving, extra dishes for assembling. And there can be more food waste, despite the fact that, rather than leave out an entire jar of (food thing), I put out a portion that I think will last the group (that way just the small portion spoils from being left out all evening instead of the jar). It also takes more time, but that can be part of the fun of the evening.

We’re clearly big fans of assemble-your-own-whatevers here at Qwerty Cafe. I’ve pulled together some of the greatest hits for the next time you want to try it yourself. Heads up: this seems to work best for groups under 10 people. More and it starts getting really complicated juggling space on the counter for assembly as well as space in the (cooking appliance) for things that require heat.

Taco Bar

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Make-Your-Own-Pizza Rolls

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Waffle Sundaes

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Waffle Sandwiches

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Pizza Waffles

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Totchos

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Meatza

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Bake Potato Bar

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Tater Tot Nachos – or – Totchos

Tater Tot Nachos – or – Totchos

I don’t know about you, but Tater Tots are probably my favorite form of potato. Those little nuggets that are crunchy on the outside and soft on the inside just speak to my soul.

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Brandie requested cheesy tots for this last Friday night Qwerty meal, and then Cat made the best suggestion of her entire life; tater tot nacho bar.

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It was divine. The tots were the perfect cheese, quac, onion, meat, sour cream, etc receptacle.

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And then the leftovers for breakfast the next day was more than a girl could dream of.

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Tater Tot Nachos - or - Totchos
 
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Ingredients
  • Tater Tots - 1 cup "scoop" for each person served
  • Suggested toppings:
  • Shredded Cheddar Cheese
  • Nacho Cheese
  • Seasoned Ground Beef
  • Sour Cream
  • Guacamole
  • Jalapenos
  • Olives
  • Purple Onion
  • Green Onion
  • Diced Tomatos
  • Enchilada Sauce
  • Bacon Pieces
Instructions
  1. Bake tater tots per packaging directions
  2. Prepare toppings while tots are baking, including shredding and chopping.
  3. Place tots in a bowl and cover with your favorite toppings!
  4. Enjoy

 

Bonus kitty close up:

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Simple Summer Sandwich

Fall starts September 23rd, which means summer is nearly over. Good riddance, frankly – there’s something about heat that makes my brain shut down. The only thing I’m really going to miss is the lovely produce — tomatoes in particular.

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(Admittedly not the prettiest tomato photo)

Thanks to the generosity of my friends (and occasionally a good find at a farmer’s market), I’ve had more than my fair share of really delicious heirloom tomatoes this growing season. The kind that you can just slice up, sprinkle with a little salt, and enjoy the hell out of.

They’re also great in the heat – some of my favorite no-cook meals rely heavily on good tomatoes. This tomato basil mozzarella appetizer, for instance. It’s a relief to avoid heating up the house by way of an oven.

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A few years ago, the great Oprah turned me on to another no-cook, delightfully tomato-centric recipe that’s perfect on a hot day: a simple tomato sandwich.

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So simple, in fact, it kind of sounds like it’s missing something (for BLT fans, it’s basically “missing” lettuce and bacon. But you really don’t need those with an especially lovely tomato.)

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(Looks are deceiving – this thing was freaking delicious).

Get yourself to the farmer’s market, pick up some tomatoes, and give this a try before summer is over. 🙂

Simple Summer Sandwich
 
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Author:
Recipe type: Sandwich
Serves: 1 sandwich
Ingredients
  • 1 ripe, fabulous tomato
  • 2 slices of white bread
  • Mayonnaise
  • Salt to taste
  • 1 napkin
Instructions
  1. Thinly slice the tomato and lay it on one slice of the white bread.
  2. Salt lightly.
  3. Spread a thin layer of mayo on the remaining slice of bread.
  4. Assemble.
  5. If it's really a grand tomato, eat it over the sink - you'll likely have tomato juice dripping down your chin and eating hand.
  6. Use the napkin.

 

 

Slow-Cooker BBQ Pork Ribs

Slow-Cooker BBQ Pork Ribs

To pair with our Loaded Baked Potato Bar the other night, I knew I wanted some kind of meat.

So, I went to our local grocer and took at look at what was on sale, annnnnnd…. it was pork ribs!

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I got two racks and because wanted to get as much lazing around time on my weekend as possible, decided to throw em in the slow-cooker.

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They were perfect! Fall of the bone tender, and moist and delicious! Also, so easy.

Slow-Cooker BBQ Pork Ribs
 
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Serves: 8 servings
Ingredients
  • 2 racks of pork ribs
  • 1 Tablespoon Salt
  • 2 Tablespoons Black Pepper
  • 3 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 1 Tablespoons Chili Powder
  • 4 Tablespoons Worcestershire Sauce
  • 10 ounces BBQ Sauce
Instructions
  1. Cut each rack into thirds, or whatever size will comfortably fit to layer in your slow-cooker.
  2. Combine your spices and pat into each section of rib.
  3. Place a section of rib in the bottom of the slow-cooker and splash with a teaspoon of the Worcestershire sauce and cover with a a bit of the BBQ sauce.
  4. Repeat with each section of ribs. I had to pile mine up high and then place one section on either side to get them all to fit.
  5. Pour the rest of the BBQ sauce in the slow cooker, retaining two ounces for later.
  6. Cook on low for 8 hours, or high for 4 hours.
  7. - You can be done here, and just enjoy your delicious meat, OR continue with the next steps.
  8. Heat oven to 400 degrees.
  9. Section each rib individually and place on a foil lined baking tray.
  10. Brush each rib with the remaining BBQ sauce and bake in the oven for 15 minutes.
  11. Serve warm and enjoy!

Finishing them in the oven is not required, but it gives the ribs that traditional wonderful sticky finish.

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These are sure to please.

Loaded Baked Potato Bar

Loaded Baked Potato Bar

This last Friday Brandie had the genius craving for potatoes and I thought a loaded potato bar with some kind of meat would be perfect.

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Bake a large russet potato for each person, and put out plenty of your favorite toppings, and you’re done!

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This meal was so satisfying and so delicious and so easy!

Oven Baked Potatos
 
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Ingredients
  • 1 Large Russet Potato for each person
  • Olive Oil
  • Salt
  • Pepper
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Scrub the potatoes clean and pat dry.
  3. Rub the potatoes with olive oil and sprinkle the skin with a pinch of salt and pepper.
  4. Pierce each potato with a fork a couple of times.
  5. Cover large baking tray with tin foil and place the potatoes on that.
  6. Bake in oven for 50 minutes or until inserting a fork, the insides are tender.
Notes
For Loaded Baked Potatoes:
Prepare your favorite potato toppings; we included butter, seasonings (garlic and onion powder, salt, pepper and Spike), sour cream, green onions, and fresh bacon pieces.

 

This is a great meal for a weeknight as well because the most effort you have to put forward, is scrubbing the potatoes!

 

Summer Recipe Flashback

I am on vacation for exactly one more week.

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I’m both excited to get back to classes, but mourning the end my freedom for another semester.

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This last week and continuing through this week my father and his lovely girlfriend are visiting us in beautiful sunny California.

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Everything feels very Summer-ey right now, and in honor of that here’s a compilation of some of my favorite Summer recipes that Qwerty Cafe has published so far.

Summer Squash Garlic and Chicken Pasta

Summer Lemon Breakfast Rolls

Creamy Potato Salad

Fresh Squeezed Lemonade