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Valentine's Day: Chocolate Pots de Crème with Candied Rose Petals

Source of Recipe


From "Williams-Sonoma Complete Entertaining Cookbook"



List of Ingredients



• -- For the Pots de Crème --
  
• 2/3 cup heavy cream
  
• 2 ounces bittersweet chocolate, grated
  
• 2 tsp light brown sugar, packed
  
• Pinch of salt
  
• 2 egg yolks
  
• ½ tsp vanilla extract
  
• .
  
• -- For the Candied Rose Petals --
  
• Unsprayed rose petals
  
• 1 egg white, beaten lightly
  
• ½ cup superfine sugar
  






Instructions



1. To make the pots de crème:
   Place the cream, chocolate, sugar and salt in the top of a double boiler and cook until scalding. Whisk the egg yolks lightly in a small bowl, then whisk in a bit of the hot chocolate cream to warm them. Gradually stir this mixture back into the cream in the double boiler and cook, stirring, over simmering water until thickened, about 10 minutes.
   
   
2. Remove from the heat, stir in the vanilla, and pour into pot de crème cups or small custard cups. Let cool, uncovered, then chill until cold, about 2 hours or overnight. Remove the refrigerator about 30 minutes before serving.
   
   
3. Meanwhile, to make the candied rose petals:
   Gently brush each flower petal with egg white, then sprinkle it with sugar. Place the petals on a cake rack and let dry, then use them to garnish the pots de crème.