Dark Chocolate Pot de Creme

With Valentine's Day just around the corner, you may be scrambling to think of the perfect date night, or rather, dreading the thought of finding an available dinner reservation later than 5:30. Why not change things up a little and have a Stay-In Date Night? Keep things low-key, maybe get some fresh flowers for the kitchen, cook with your favorite music playing, and pop open a favorite bottle of Prosecco..or two! Save room for this decadent dessert that you thankfully can make in advance. It is simple to make, yet easy to impress with. Pot de Crème ("pot of cream") is a traditional French custard. Super silky, dark chocolate, creamy heaven.

Dark Chocolate Pot de Crème
(For about 2 ramekins)

4 oz. dark chocolate, finely chopped
2/3 cup milk
1/2 cup heavy cream
3 Tbsp. sugar
4 egg yolks

1. Preheat oven to 350. Place ramekins in a baking dish.

2. Place the milk, cream, and sugar in a pot over medium heat, stirring until sugar dissolves. When mixture is hot, stir in chocolate.

3.  In another bowl, whisk your yolks together. Gradually add about half of the hot mixture to the yolks, whisking quickly. Whisk the yolk mixture back to the pot of milk and stir for a few minutes, then remove from heat.

4. Transfer the finished mixture to the blender and mix until smooth.

5. Fill the ramekins with the custard, not entirely to the top. Carefully pour hot water in the baking dish to cover the bottoms of the ramekins to bake in a water bath. Tightly cover the baking dish with foil and carefully place baking dish in the oven. Bake for about 30-40 minutes, until the custard is just set in the center. Remove ramekins from the water bath to cool. Refrigerate for at least 6 hours. Serve chilled with fresh whipped cream and sprinkle with cinnamon.