|Chocolate Pot de Crème in a vintage champagne glass|
Pictured with my recent 25¢ yard sale tea towel find.
I used 3 ounces of bittersweet in place of 3 ounces of the semi-sweet chocolate, but this recipe was still WAY too sweet for me (yes, me, tho' I often say I could eat a whole cake). The recipe makes a lovely, smooth and creamy custard that is actually closer to fudge than pudding, if I'd stopped after two little bites, I'd have said I love it. Hubby seems to like it fortunately, but since it won't tempt me, it's the perfect dessert to have around!
Really LOVE chocolate but for some reason not a chocolate fudge fan...more of a peanut butter fudge kinda gal myself. Wonder if I could make Peanut Butter Pot de Crème?! How about you: chocolate or peanut butter fudge?
|Had a free carton of regular eggs but used one organic egg...see the diff?|
|Click to enlarge recipe. Caveat: Do not make this unless you like things SWEET!|
|Still trying to become more minimalist:|
Should I downsize my vintage champagne glasses?
Champagne flutes keep the bubbles in longer,
but the ultra-thin glass of the antiques feels soo good to sip from.