One of the perks of hosting Easter dinner is enjoying the amazing left-overs!
Which we did. All last week.
When I finally got to the bottom of the refrigerator, I discovered a surprise – two containers of egg yolks. One from the dozen egg whites I used to make our traditional homemade angel food cake.
The second was from the other dozen egg whites I used in my attempt to make a gluten free angel food cake to honor one of our guests. (And you know – it was surprisingly tasty- even if it did fall in the middle!)
So – what does one do with 2 dozen egg yolks? I hid them in scrambled eggs and used them in pancakes but I still had a dozen waiting in the fridge.
It was time to call in the heavy guns – chocolate pots de creme.
The real stuff – thickened with egg yolks. Six eggs yolks.
Super easy. Super rich.
So good – it makes me want to make another angel food cake.
Chocolate Pots de Creme
1/2 cup heavy cream (ideal – but I used whole milk and it worked)
5-8 ounces of chocolate chips (you can use whatever kind of chocolate you have – we used dark – but milk or semi-sweet would work 0r any combination of them. I’ve even been known to melt left-over candy bars – but don’t tell my children!)
6 egg yolks
1 teaspoon vanilla
Place the chocolate and cream in the top of a double boiler over boiling water. Stir until melted and blended.
In separate bowl beat the egg yolks slightly. Add about 1/2 cup of the chocolate mixture to the eggs and mix well. (This will bring the eggs to the temperature of the chocolate so they don’t turn to scrambled eggs when added. It’s called tempering.)
Then slowly add the egg mixture into the chocolate and milk mixture, whisking as you pour.
Continue to stir until the mixture begins to thicken. Remove from heat and stir in vanilla.
Pour into 4 pretty serving cups.(It’s the prefect time to use those pretty stemmed dessert glasses!)
Refrigerate until set and serve with whipped cream.
I told you it was easy!
And so yummy!