Photo by Terry Brennan, food styling by Lara Miklasevics
Some things are classics for a reason, like these gorgeously rich chocolate pots de crème with cloud-like whipped cream. In this recipe by Kristin Donnelly, which she created for Real Food, a whisper of cardamom in the pots and fragrant orange in the cream make these taste extra grown-up, she says. This is a perfect dessert for date-night dinner at home or anytime an easy chocolaty treat is in order—plus, you could easily double or triple the recipe to make more servings.
No-Bake Chocolate-Cardamom Pot de Crème with Orange-Scented Whipped Cream
Makes 2 Servings
¼ cup whole milk
1 tablespoon, plus ½ cup, heavy cream
3 tablespoons sugar, divided
¼ teaspoon ground cardamom
1 large egg yolk
3 ounces semisweet chocolate, finely chopped
Pinch of salt
½ teaspoon finely grated orange zest
Pomegranate arils, for serving (optional)
- In a small saucepan, combine the milk, 1 tablespoon of the cream, 2 tablespoons of the sugar, and the cardamom. Cook over medium heat, swirling the pan, just until the milk is steaming and the sugar is dissolved.
- Put the egg yolk in a small heatproof bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 1 minute.
- Remove the pan from the heat. Whisk in the chopped chocolate and salt until smooth. Pour the custard into 2 shallow glasses or shallow bowls and refrigerate until just cooled, about 30 minutes.
- Meanwhile, in a medium bowl, rub together the orange zest and remaining 1 tablespoon sugar until the sugar is fragrant and feels like wet sand. Add the ½ cup heavy cream and beat until softly whipped. Dollop the cream on the pots de crème, sprinkle pomegranate arils over top, if using, and serve.
Nutrition (per serving): Calories: 549, Fat: 40g (Sat: 23g), Cholesterol: 163mg, Sodium: 112mg, Carb: 50g, Fiber: 3g, Sugar: 45g, Protein: 6g
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