This is positively YUMM-O. I say yumm-o because Rachael Ray made this on Oprah. I used to watch Oprah religiously (now, she may have jumped the shark… we’ll discuss that another time). Rachael was talking my language: Chocolate. Easy. Decadent. Mom’s Recipe (any TV cook who features a recipe of their mom’s means that dish is really good). She called this Chocolate Cups with Whipped Cream, but I was thinking, “it looks like Pots de Crème.”
Technically, pots de crème is a “very rich, baked custard, commonly chocolate” (sez Wikipedia). But you’d be hard pressed to argue as you lick your way to the bottom. This is a blender recipe, not baked for even a sec. Boiling-hot milk is poured into whirring egg and chocolate and rum, which cooks the egg enough so when you chill it, you have les Pots.
As she threw it together (I’m drawn to recipes you can throw together) she held my attention long enough to go online and print it out. And then I forgot to make it. This past weekend changed that. Whilst eating too much at a dinner party at Ricki and John’s house, I spied THIS TEACUP (photo). You might recognize it from a liqueur ad campaign several years ago. Ricki said, “those cups are really great for chocolate pudding.”
So I borrowed Ricki’s teacup and Rachael’s inspiration. Her version has whipped cream on top and a few other ingredients I decided to skip. Turned out so well, a few days later I made another batch for a dinner party for five. I “disappointed” our guests when I placed a tiny cup in front of them; it looked like “not enough” until the first uber-rich bite. And the last lick.
Pots de Crème The Lazy Way
Recipe inspired by Rachael Ray’s Chocolate Cups with Whipped Cream
2/3 cups whole milk
1 large egg
2 Tbsp. sugar
1 cup semi-sweet chocolate chips
2 Tbsp. dark rum
In a small pan, heat milk over moderate heat until it just comes to a boil. Meanwhile, place egg, sugar, salt, chocolate chips and rum in the blender, pulse it about 8 times or until chocolate chips are broken up just a bit. When the milk boils, remove from heat, turn the blender on low and drizzle the hot milk through the lid opening. Blend about 1 minute or until smooth. Pour into four or five serving cups. Refrigerate several hours. Serves 4 or 5.