Well my Joel is just full of surprises. Not only did he make a trip to an op shop over the weekend to buy a romantic record for our listening pleasure but he came home from work today, in the middle of the day, to surprise me with not 1, not 2, but 4 litres of milk. He said he had gone to the local shop to find a bunch of flowers but only red roses were in stock. And we both know that red roses just aren’t my cup of tea. So instead he bought milk. Joel said he bought a litre of milk for each child we have made. Now that is romance.
I love having dinner just with Joel but it doesn’t happen a lot. We always eat together as a family but tonight we will feed the kids first and then once they are all in bed we will have a glass of wine, put on the ’20 Golden French Greats’ record and cook dinner for two together. A very speedy seared salmon on coconut spinach.
Dessert is already done. Chocolate pots de creme. It wouldn’t be a romantic dinner if chocolate wasn’t on the menu. But I’m a bit annoyed as I had just a handful of cherries left in the fridge which were to adorn the chocolate pots but they have disappeared. Tilly and Essie are fruit mad so I’m guessing one of them got the cherries.
These little pots are so quick and easy to make. I made them last night in no time at all. I didn’t add any alcohol to them but you could add a little Frangelico or Cointreau or whatever takes your fancy in place of the coffee. Once they are cooled and ready to serve then top them with some whipped cream and preferably a beautiful cherry or a handful of fresh berries. Or you could do what I did and shave some chocolate over. Double or triple this recipe for a dinner party. Very easy, stress free dessert.
chocolate pots de creme
1 cup cream
60g dark chocolate, chopped or Callebaut buttons
1/2 teaspoon instant coffee
2 tablespoons caster sugar
3 egg yolks
Preheat oven to 160 degrees C. Place 2 ramekins in a roasting pan or baking dish.
Place the cream, chocolate and coffee in a saucepan and stir over a low heat until melted and smooth.
Whisk the sugar and egg yolks together lightly and then pour the hot cream mixture over the top slowly, whisking the whole time. Stir to combine then pour into your ramekins.
Pour boiling water into the roasting pan or baking dish until the water comes half way up the sides of the ramekins. Bake for 25 minutes or until set around the outside. It will still have a slight wobble in the middle.
Cool down for a bit and then leave in the fridge for another couple of hours or until set completely. Ideal to make a day before.