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| Dark Chocolate & Blood Orange Pots de Crème with Blood Orange Caramel Sauce |
Happy Valentine's Day, sweeties!
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| Ingredient Gang Wars: Bloods vs. Dark Chocolate |
Are you feeling romantic? Do you have some Plans of
Love later today? I am staying home with my sweetie darling, hiding from the Love Fest and all of its heart-shaped pinkness. I sound cynical, but I'm not! We love to go out for date nights, but doing this on Valentine's Day is often more annoying than enjoyable.
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| I'm squishing your head! |
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| Squeezed. |
My Valentine's Day-at-home will probably look like a nice, home-cooked dinner, followed by a completely rich, decadent, fancy, chocolate dessert. I absolutely love pots de crème — a French custard that falls somewhere between pudding and mousse — and chocolate ones, especially. Just a few mouthfuls are all you need to satisfy that chocolate craving.
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| Keep pouring. |
I somehow ended up with a bag of blood oranges, and needed a reason to use them. Into the pots de crème they go! The custard itself only uses the zest of one orange, so you can leave that out if you prefer. The blood orange caramel, however, is probably the best caramel I have ever made! You MUST make it. It takes a lot of juice — I needed five oranges to get enough — but the results are amazing. I hooted like a monkey when I tasted it for the first time.
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| Pass me that PO-duh-CREMM, merci |
Instead of a traditional ramekin, I used small canning jars. This amount of custard is perfect — it won't fill you up or weigh you down. You know, in case you will be doing anything, uh,
athletic, afterward.
Click through for the recipe and instructions.
