All Photography by Karen Mordechai
Casey's Tip: I like using bittersweet chocolate for these little lovelies but they can be made with semi, dark or milk.
Bittersweet Chocolate and Orange Pot de Crème with Almond Cream
1 ½ c milk
a pinch of salt
2 cups bittersweet chocolate chips
2 tbl of Grand Marnier
zest of 1 orange
Bring the milk to a simmer in a sauce pan. Put eggs, salt, chocolate, Grand Marnier and orange zest in a blender. Pulse until combined. On medium speed, slowly add in the hot milk and blend for 1 minute. Pour into individual small bowls or ramekins and chill for at least an hour. Serve with almond cream. Copyright © 2009 by Casey Solomon
1 ½ c whipping cream
1 ½ tsp almond extract
2 tbl sugar
Ya'll know how to make whipped cream!