Tuesdays with Dorie: Chocolate Pots de Crème

Because I know my mom occasionally reads this blog, as well as some of her friends, I try to be careful about what I write, and not reveal too much. When I let it be known that I wanted to cook on a crab boat, there must have been what can only be metaphorically described as a series of falling domino's in the form of a spastic chain of phone calls. Before I was able to straighten anything out, my mother was convinced that I was going to be working as a greenhorn on the deck of a boat in the middle of the Bering Sea, which to her translated as me falling off the deck of a boat in the middle of the Bering Sea. When I explained tried to explain to her that because I was a girl, they would never hire me to work the rail, I was reminded of how easily I could pass as a boy if needed...something I never get tired of hearing. I relied on logic as a means of calming things down. No one would hire a 5 foot 2, girly-looking 'boy'. Once I scaled things down to me being locked inside a kitchen with a harness and wearing a life jacket 24/7, she felt better. But I learned my lesson about what not to write on here and what details should be left out. So to put mildly, these pots de crème were nothing short of sensuous. I could go on, but let's just leave it at that, shall we.?

I promise, even if you don't like pudding (I don't), you will fall madly, deeply, and insanely in love with this recipe! It's tastes like dark chocolate, if dark chocolate married a soft, silky cloud of cream and happiness. So if you're having a bad day, or a dreary month, or if 2011 has so far been an endless well of disappointment, please make this dessert - I know it will make you feel better...at least for the 2 minutes it takes to inhale it.

This weeks recipe was chosen by Christine, of Black Cat Cooking. Please click here to visit her adorable blog and see how easy it is to whip up these pots de crème! And you can check out how the other TWD bakers did by clicking here. Note: While they were baking, I covered the ramekins with loose-fitted tin foil - instead of the suggested plastic wrap (for once my neurosis paid off because a few of the bakers said that the plastic melted). Also, the recipe says to chill them before serving, but I thought they were perfect 2 hours after being removed from the oven while still at room temperature. The chocolate was still slightly warm and soft. Cold chocolate never did anything for me. :-)