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Dark Chocolate Graveyard Pots de Crème

Leigh Beisch
Perp & Cook time 15 mins
Chill time 30 mins
Yield Makes 8 servings
This is a true chocolate-lover's dessert: rich, thick puddings topped with chocolate wafer "dirt" and cookie "gravestones." Best of all, you can make the puddings with very little fuss using a microwave and a blender.

Ingredients

  • 14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped
  • 2 large eggs, plus 2 yolks
  • 2 1/2 cups whipping cream
  • 1/3 cup coffee-flavored liqueur
  • 1/2 cup chocolate wafer crumbs
  • Tombstone Cookies

Nutrition Information

  • calories 651
  • caloriesfromfat 68 %
  • protein 7.2 g
  • fat 49 g
  • satfat 29 g
  • carbohydrate 51 g
  • fiber 3.3 g
  • sodium 147 mg
  • cholesterol 221 mg

How to Make It

  1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.

  2. In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.

  3. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.

  4. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.

  5. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.

  6. Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.

  7. Note: Nutritional analysis is per serving with 1 Tombstone Cookie.

Cook's Notes

This method uses a microwave to heat the cream until it's hot enough to cook and thicken the eggs, but you can always make it on the cooktop. Heat the cream over medium-high heat until it boils, about 6 minutes. Proceed with step 3, but heat the cream-egg mixture as needed in the saucepan until it reaches 160°. Then proceed with step 4.