Nothing says Valentine’s like chocolate, and this recipe is a serious dose of absolute delicious chocolate. This is one of the few times I was unable to photograph the process. I usually like to include that because often times when I’m making a recipe I have no idea if I’m doing everything correctly. All I have is the end result to base it off of. This time though I made it with my friends, and my family and friends ate them up so quickly that this morning this was the last one! I had to threaten my parents to not eat it so I could at least photograph it! It obviously turned out alright (better than alright really) despite my hesitations the day before, and is relatively simple to make. So here is an amazing dessert that is bound to be a hit anywhere (unless they’re allergic to chocolate!)

Chocolate-Nutmeg Pots de Crème
Makes 6 pots of sinful goodness

The Necessary Ingredients:

• 1 egg
• 1 egg yolk
• 2 tbs. of sugar
• 1 5 oz. can of evaporated milk
• 1/3 c. of skim milk
• 1 c. of semisweet chocolate
• 1/4 tsp. of vanilla extract
• 1/4 tsp. of nutmeg, plus extra for garnish
• A little bit of salt
• And some whip cream!!!

The original recipe, which I got from this month’s issue of Vegetarian Times, called for 2 oz. of chopped bittersweet chocolate or 1 c. of bittersweet chocolate chips. However, I went with semisweet because there was so little sugar going into it. Sometimes bittersweet is far too strong for me, and I’m glad I went with the semisweet. Delish!

How to make it…

1. Preheat the oven to 300 degrees F. Place 6 custard cups or ramekins in a large roasting pan.
2. Whisk together egg, egg yolk, and sugar in a large bowl. Set that aside.
   
   If you don’t know how to separate an egg yolk from the egg white, then you’re in luck. This is something I learned when I worked at a bakery (actually had to separate 24 the first time I learned—one of the grossest feelings ever!), and I got pretty good at it. Take the egg, and with a spoon, gently tap it in a circle around the middle. Once that is done, set the spoon down, and gently open up the top part of the egg shell. Pour the contents off the egg into your free hand, and then set the shell down (still holding the egg!). Then, pass the egg yolk back and forth from hand to hand, letting the egg white fall through between your fingers. You’ve got your egg yolk!
3. Bring evaporated milk and skim milk to a boil in a medium size saucepan. Constantly stir to ensure it doesn’t burn. Once boiled, remove from heat to add in the chocolate. Return to the heat, letting the mixture simmer, until the chocolate is completely melted. Again, make sure to constantly stir so nothing burns.
4. Whisk half of the chocolate mixture into the egg mixture. Add the remaining half of the chocolate mixture as a steady stream into the bowl, while whisking. Lastly, add in the vanilla, nutmeg, and salt.
5. Divide this mixture between the 6 custard cups. Then, fill the roasting pan half full with boiling water. For placing this pan in the oven, get assistance just in case! I was good for when I put it in, but when I got the pan out my strength failed me and I was forced to place it on the oven door as I called out for my friends to help me. Granted I was trying to do it with one hand (another stupid mistake), it is surprisingly heavy. With assistance or not, place this pan in the oven and bake for 25 to 30 minutes, or until the custards are set.
6. Once the custards come out of the oven, let them cool and place them in the refrigerator to chill. I only let them chill for 30 minutes, and that way they were cool enough to hold but the chocolate was still so warm. Yum!
7. Lastly, add whip cream and little nutmeg on top as you desire, and you are done!

It seriously is one of the best chocolate desserts I’ve had, especially one that I’ve made! Hope you all love it just as much as I have!