Tuesday, March 1, 2011
TWD: Chocolate Pots de Creme
Christine of BlackCatCooking chose Chocolate Pots de Creme for this week's Tuesdays with Dorie recipe.
This dish is much like pudding in taste and texture, but unlike pudding, it is baked in the oven rather than on the stove top. That's OK with me, I'm not a big fan of standing by the stove and stirring, stirring, stirring...
Something strange happened to my pots de creme. For some reason they separated into three layers after setting up in the fridge. The bottom layer was smooth and silky, the darker, thin, middle layer was almost fudgey, and the top layer was... just weird. It was thick and greasy. It almost seemed like the fat from the cream and milk separated out in this layer.
I'm sure it's my fault. When I added all of the ingredients together before putting them in pots and baking, I whisked the mixture really well because the chocolate was not mixed in well. I guess I whisked too much, like when you over-whip whipping cream, you know, it starts to get clumpy.
Oh well, live and learn. The bottom two layers were tasty. And I kind of figure I made this into a low fat dessert by not eating the top layer, LOL.
If you'd like to check out the recipe, visit Christine's blog (see link in first paragraph), or Dorie Greenspan's book, Baking, "From my Home to Yours.