I’ve been blogging since 2006 and if you’ve been reading for a while you might know that I have a sweet tooth. Go ahead and see for yourself, as my “Desserts” portion of my Recipes Page is quite extensive. I typically try to come up with desserts that are sweet and satisfying, yet not too calorie laden. This dessert, however, is not one of those. Today’s recipe is for a special occasion where you really need to impress. No, this recipe was not difficult, but it tasted like it took me hours to make (muahaha, they’ll never know!).Have you ever been around when someone was eating a dessert and they claimed the dessert was “too sweet”? Well, you see, when people say that I get really confused. Too sweet? Yes please! I’m that person who scrapes the icing off of cake and eats it. Then I get the comment; “Aren’t you a dietitian”? And I reply; “Yes, but I’m human. Thank you.”
Have no fear, this was not one of those desserts that would be considered “too sweet”, but I will say it was a punch in the face from chocolate (again, never have I uttered the words “this is too chocolaty”. And never will I.)
- 1 cup milk (2% or whole) **
- ¼ cup heavy cream **
- 1.5 cups finely chopped dark chocolate
- 3 large eggs
- ½ cup sugar
- whipped cream for serving
- Bring the milk and cream to a simmer in a medium pot. Add the chopped chocolate, stirring with a rubber spatula until completely smooth. Remove from heat.'In a large bowl whisk together the eggs and the sugar until well combined, about 3 minutes. Temper the eggs by gradually whisking the hot chocolate cream into the egg and sugar mixture; do not add the hot chocolate cream too quickly or the eggs will scramble.
- Pour the mixture into six 4-ounce ramekins, filling three-quarters of the way full with mixture. Pop them in the fridge to chill for at least 4 hours or overnight (preferred). Top with a dollop of whipped cream and more chocolate (if you want!) before serving.
Heaven in a bowl. No joke.
I’ll see you next week with a recipe for Avocado Salad with Cilantro Vinaigrette!