by Therese De Grace

Isn’t it nice that after a season of being financially vice gripped the consumer masterminds of the world entrapped us into another guilt filled, over exaggerated holiday.  As a self proclaimed

un-conforming conformist I have to admit they even have me by the short and frizzes.   As I maniacally pondered what sort of chocolate concoction to make on said holiday in order to lure my love into an evening of bed room gymnastics it occurred to me: who is Saint Valentine? 

My research yielded three Saint’s all named Valentine who became Martyrs all for the power of love (insert screaming Celine Dion Song Here).  The crazy part is that historians can’t even agree or verify any of these stories except for the small detail that one of these “Valentines” died and was buried in the month of February.  Big whoop!

So why is it that we feel the need to go to over crowded restaurants, buy split crotch panties and almost off ourselves if our beloved doesn’t acknowledge us on one random day in February that looks like it was sprayed with love hearts and Pepto Bismol?

Beats me, the bitches have me bought.  Who cares anyway, chocolate and sex are on the line and for a bit of both I strongly recommend you make this silky custard pot that melts on your tongue.

Besides, it almost always lands me a triple axel. 

 

Petite Pot de Crème 

You will require the following ingredients:

8 egg yolks
2 and ½ cups of 35% cream
1 cup of white sugar
6 ounces of high quality melted chocolate
1 teaspoon of bitter cocoa
A pinch of salt
10 flat bottom espresso cups (about 4 oz each) 

Method:

1. Preheat oven to 375 degrees.  In a bowl whisk egg yolks, salt, cocoa, sugar and set aside. 

2. In a sauce pot bring cream to a boil, remove from heat and stir in your melted chocolate. 

3. Slowly temper the eggs with your cream mixture and combine until smooth.  Divide mixture evenly between all espresso cups and place in a lipped baking pan with at least an inch between them. 

4. Surround your cups with warm water measuring until the half way point of each cup.  5. Place ramekins gently into the oven (you do not want to get any water into the ramekins). 

6. Bake uncovered for approximately 30 minutes or until the center is soft but the sides are set. 

7. Allow to cool in the refrigerator for at least four hours before serving but preferably overnight.

**Garnish with a smattering of whipped cream and serve biscotti or crunchy cookies on the side**

Chef’s note:  To properly temper egg yolks take small amounts of the hot liquid at intervals and add to your egg yolks stirring furiously.  When your yolks become warm slowly pour them into your hot mixture stirring constantly, this will prevent your eggs from curdling.