Happy Saint-Valentin’s day to everyone. I love you all my readers. This year I will celebrate it as a single and I am more than happy about it. As a matter of fact I have 2 outings planned this February 14th with friends. I will be celebrating the love for my friends that are there day in and day out, year after year. I consider them more precious then gold.
Still, I cannot think of any other occasion that is both desperately desired or despised depending on whom you ask, whether single or in a couple. The only way to survive the whole ordeal is by consumming lots and lots of chocolate. And that is a sacrifice I am willing to partake in. Go ahead, twist my arm.
I receive 3 tabettes of Green & Black’s Organic Chocolate, a fairtrade product. How can I say no to chocolate! I did make one big mistake: I had it delivered at work and I told my colleagues. I had no choice but to share lol. Well only the 2 flavored ones…
We tasted the Milk Chccolate Butterscotch Pieces bar which created with delicious milk chocolate blended with crisp, crunchy toffee. Now I am more of a dark chocolate kind a gal so milk chocolate does not knock my socks off but I do have to say these were quite tasty. And you can definitely taste the toffee. tI was more popular with the male colleagues.
We also sampled the Orange and Spices Dark Chocolate bar. The taste of orange was quite intense and I enjoyed the touch of spice. Unfortunately the spices are not specified. I did enjoy my dark chocolate in this one and, for some reason, this was the winner with the ladies at work.
The 70% Dark Chocolate I kept for myself as it was perfect for this recipe for pots de creme – minus the cream – created by a local food star, Ricardo. I added a touch of puree mixed with pain yogurt as a finishing touch. I present you a perfect chocolate sacrifice.
Raspberry and Chocolate Pots de Creme
Ingredients
- 100 g 3 1/2 oz dark chocolate, coarsely chopped
- 250 ml 1 cup seedless raspberry puree
- 60 ml 1/4 cup sugar
- 2 egg yolks
Instructions
- Place the chocolate in a bowl. Set aside.
- In a saucepan, heat the raspberry purée with half the sugar.
- In a bowl, combine the egg yolks with the remaining sugar with a whisk. Gradually add the warm raspberry purée, whisking constantly. Pour the mixture back into the saucepan and cook gently for about 1 minute, stirring continuously. Strain through a sieve over the chocolate. Let stand for 1 minute, without stirring.
- With a whisk, stir until smooth. Divide among six espresso cups or 4 verrines. Cover and refrigerate for 4 hours or overnight.
What a gorgeous dessert!!! I’d be happy to make the chocolate sacrifice right along with you 🙂
Love the combination of flavors,Evelyne!Beautiful color, creamy and perfect dessert!
The flavor combo and aesthetic are riiight on…I love it!
Until I became adult, I actually didn’t know how raspberry goes really well with chocolate. Maybe because fresh raspberries don’t really exist in Japan… I love the combination of these two and your pots de creme really hits the spot!
I hated Valentine’s Day when I was single, and now that I’m married I’m still not crazy about it. It’s like New Year’s Eve, there’s just too much pressure to make the day memorable.
You’ve hit one of my favourite combos with this dessert! Yum!
Pots de crime are one of my favorites!!!!!!! Chocolate and raspberry amazing together. Good friends are even better. Enjoy!!!!
They look rich and delicious! I love pots de creme!
These look absolutely gorgeous Evelyne! I still need to come up with a Green and Black’s recipe (before I eat it all!)
True friends are so hard to find indeed! Your little pots look delicious Evelyne! Chocolate is my weak point!
Mmmm… Raspberry and chocolate. What more could you want?
These pots de creme look terrific!
These look so divinely luscious and rich-which is just how I like my chocolate incidentally! 😛
Eve!! These look amazing! I don’t often make desserts–I’m not that good at it– but I will definitely have to try this one out. Raspberries & chocolate are an amazing combination!!