Pot de Creme....ooo la la!

Since Bruce and Connie love all things French (and Italian...and, since we'll  be going to China soon, probably Chinese) we decided to do a French dessert this week.  Although we're in hot 'lanta, there is still a tinge of crispness in the air that signals the beginning of colder weather.  Perhaps because it's been such a hot summer, we started dreaming of snow-peaked mountains and cups of hot chocolate.

Back to reality...we need something like hot chocolate, but that is cold and creamy as we finish up the final dog days of summer.  So, of course, we settled on this week's competition...pot de creme au chocolat mousse (pronounced "poe duh crem (not "cream") oh chocolah moose").

We did some digging to find out more about this dessert.  It originated in the Middle Ages and is renowned for both the smoothness of the custard as well as for the small lidded dish (pot) that it was traditionally served in.  There's no record of who the original cook was who created this little delicacy.

                                             Example of Pot de Creme Au Chocolate

Once again, Connie will be Betty and Bruce will be the Challenger.  Here's what Betty had to say about her recipe:  "A smooth chocolate custard cream from France.  So rich that very small portions are served."

Betty's Pot De Creme Au Chocolat Mousse:

1    bar (4 ounces) sweet cooking chocolate
1    tablespoon sugar
1/4 cup sugar (for the mousse)
1/2 cup light cream
2    egg yolks, slightly beaten
2    egg whites
1/2 teaspoon vanilla

Heat chocolate, 1 tablespoon sugar and cream over medium heat stirring constantly, until chocolate is melted and mixture is smooth.  Gradually beat into egg yolks.   Stir in vanilla.

Beat 2 egg whites until foamy.  Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Fold into chocolate mixture. 

Pour into demitasse cups or other small dessert dishes.  Chill.  If desired, garnish with whipped cream.

6 to 8 servings.


The Challenger's Pot De Creme Au Chocolat Mousse:
(courtesy of CDKitchen.com)
 1 package semisweet real chocolate chips
1/2 package (11 1/2 oz. size) milk chocolate morsels
1/2 cup sugar
3 eggs
1 cup hot milk
whipped cream (optional)

DIRECTIONS:
In blender, combine all the chocolate, sugar and eggs. Add hot milk and blend until smooth. Pour into pot de creme or demitasse cups.

Chill several hours and garnish with whipped cream. Always keep refrigerated until ready to serve. You may prepare and freeze this ahead.

Spoiler Alert:  One of these recipes was a complete disaster...yes, it was a real train wreck!  Which do you think it was?

Stay tuned for the results next week!