Creamy dark chocolate pots with an almond essence are an elegant dessert, perfect for two.
Our holiday guest has left and we are back to just the two of us in our home in the Arctic. I like to scale down recipes so that Jack and I can enjoy freshly made sweets without having too many around to tempt us. These chocolate pots are rich and delicious, and half-cup servings provided a gourmet finish to a meal of caribou stroganoff. While I flavored these with a hint of almond, adding orange zest, a sprig of mint, or a very thin curl of lime peel would be among numerous other delectable variations. We topped the pots with a chocolate covered pomegranate.
Ingredients: (For two 1/2 cup servings)
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp granulated sugar
- 1/3 cup heavy cream
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tsp almond extract
- Place chocolate chips, sugar and cream in a small pot.
- Heat chocolate mixture over low heat. Stir continuously until mixture is smooth. Turn off heat.
- Whisk yolks and extracts in a small bowl.
- Slowly pour half of the melted chocolate mixture into egg yolks while whisking to temper eggs.
- Pour egg mixture back into small pot.
- Heat pot over low heat while stirring continuously for 3 – 5 minutes. Mixture should thicken slightly.
- Pour chocolate into two decorative ramekins.
- Let chill in refrigerator uncovered. Serve fully chilled and topped with something fun – a candied nut or a chocolate covered espresso bean.