I cannot believe it has taken me this long to bake something chocolaty in the kitchen. I also cannot believe it has taken me over a week to get you a new recipe since the taco salad. Rest assure this one makes up for it and then some. Before I get too far, I must tell you that I will be in Jackson Hole, WY next week and will have a very special guest blogger post a fun recipe! So keep your eyes peeled!
Don’t be intimidated by this recipe, or the fact that you may have not heard of a “Pot De Creme”….Doug hadn’t before. I think it’s a good mixture between a mousse and pudding texture wise, and so rich…so creamy….so decadent. You want to try this, it is a lot easier than it sounds. The toughest part is waiting for them to set in the fridge so you can devour them!
I found this recipe through Green & Black’s Chocolate website. If you are unfamiliar with Green & Black’s Chocolate, then you should familiarize yourself quickly. They are a delicious brand of decadent fine chocolate with a pretty amazing story. A little excerpt from some information they sent me:
“All Green & Black’s products meet the National Organic Program (NOP) standards set by the USDA, thus giving consumers of organic products an assurance that the product is from a trusted source and matches the high standards of production. Green & Black’s believes that in order to secure the best cocoa beans, a sustainable relationship must be developed directly with the farmers. The company’s dedication to fair trade practices has provided it with the distinction of being the only global organic and Fair Trade Certified chocolate brand.”
Aside from the fact that they are awesome….they have so graciously offered to give one of my lucky readers 5 bars of their best chocolate shipped right to you! So that means another giveaway! And since I am leaving you for vacation for a week, I will set this to end when I return.
HOW TO ENTER AND GIVEAWAY RULES:
First you must leave me a comment telling me what your favorite kind of chocolate is! There are also 4 OTHER ways to enter!
1. Post a link to this on your facebook or twitter page and leave a separate comment that you facebooked or tweeted about it. You can use this “go enter a Chocolaty GIVEAWAY @caleighskitchen is having! http://tinyurl.com/4293mtg ” and include the link or create your own with the link included.
2. Subscribe to my blog! leave a separate comment that you’ve subscribed, or that you are already subscribed.
3. Go like Caleigh’s Kitchen on facebook!
4. Go follow Caleighs Kitchen on Twitter- @caleighskitchen So lets go over this… that is 5 WHOLE ways to enter this drawing! Thats a lot of entries!
Make sure that you leave a separate comment for each entry. Each comment that you leave counts as an entry. If it is all on one, you will only be entered once.
Drawing ends on Saturday August 13th at 5pm CST. Good luck and thanks for playing!
I am going to try my best to post some iphone pictures towards the end of the week of my vacation for you via email…so if it looks kinda garbled, you know why. Have a great weekend!
Pots De Crème
Adapted from : Green & Black’s Chocolate
1 ¾ cups half and half
1 vanilla bean, split open with seeds scraped out
3 ounce dark chocolate, minimum 60% cocoa content, broken into pieces
1 ounces white chocolate, broken into pieces
6 large egg yolks
¼ cup granulated sugar
½ teaspoon salt
Heat the half and half, vanilla bean and vanilla bean seeds over low to medium heat until bubbles start to form around the edge, but do not boil cream mixture. Remove from the heat, cover with aluminum foil and set aside to infuse.
Melt the dark chocolate and white chocolate in a double boiler set over a saucepan of simmering water. (Do not discard sauce pan of water once done here, used in a later step.) Remove the bowl from heat and allow the chocolate to cool. Beat in the 6 egg yolks into the cooled, melted chocolate until smooth. Stir in the sugar and salt into the chocolate mixture until completely dissolved.
Remove the vanilla bean from cream and gently stir the cream into the chocolate mixture until well blended. Replace the bowl over the saucepans of simmering water.
Cook until the mixture coats the back of a spoon, stirring constantly.
Pour the chocolate mixture into 3 to 4 large ramekins or other container and chill for about 2 to 3 hours or until mixture has set.