I’ve had the cookbook, Small-Batch Baking for Chocolate Lovers by Debby Maugans for a few years. So when the Sunday Supper theme for this week was announced as Valentine recipes for two, I knew exactly from where I’d get my inspiration. I immediately settled on Chocolate Pots de Crème, rich cups of silky dark chocolate custard. I added some Grand Marnier for a touch of orange flavor…but any liqueur would be lovely.
Check out all the incredible Recipes for Two from my Sunday Supper friends. These small batches are perfect for you empty nesters or if your low cholesterol diet doesn’t permit eating a big slab of cake for 5 nights in a row. I’m sounding ancient here. Besides desserts, though, there are delectable appetizers, entrees and drinks. Tons of marvelous inspiration…I need to pin them all.
- Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
- Kumquat Vanilla Marmalade from Shockingly Delicious
- Southwestern Meatballs wrapped in Bacon from Momma’s Meals
- Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
- Bacon Crusted Beer Mac and Cheese from Melanie Makes
- Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
- Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
- Baked Tilapia En Papillote from It’s Yummi!
- Chicken and Mushroom Alfredo from Cookin’ Mimi
- Drunken Snow Crabs from Family Foodie
- Eggs in Purgatory from Noshing with the Nolands
- Flambéed Veal Chops from MealDiva
- Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
- Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
- Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
- Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
- Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
- Salmon Pakoras from Jane’s Adventures in Dinner
- Swiss Fondue for Two from Curious Cuisiniere
- White Queso Mac and Cheese for Two from Daily Dish Recipes
Decadent Desserts and Drinks:
- Baked Custard from Magnolia Days
- Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
- Chocolate Budino with Strawberry Hearts from Manu’s Menu
- Chocolate Malt Bread Pudding from Alida’s Kitchen
- Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
- Chocolate Pots de Crème from That Skinny Chick Can Bake
- Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
- German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
- Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
- Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
- Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
- Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
- Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
- Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
- Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
- 3 Japanese-Style Treats for Your Sweet from Ninja Baking
- Valentine’s Cupcakes with a Surprise from From the Bookshelf
- White Hot Chocolate from Pies and Plots
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Chocolate Pots de Crème
Adapted from Small-Batch Baking
- 1 ounce semisweet chocolate, chopped
- ¼ ounce unsweetened chocolate, chopped
- 1 cup heavy cream
- 1 ½ tablespoons egg yolk (about 1 ½ eggs yolks)
- 2 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon Grand Marnier or liqueur of your choice (like Kahlua, Frangelico, Chambord)
- 1 teaspoon vanilla
- Pinch of salt
- Whipped cream and fresh raspberries for serving
- Preheat the oven to 300º. Place two 6 ounce ramekins or oven safe cups in a rimmed baking dish and set aside
- Place the chocolate in a medium bowl. Heat the cream in a small sauce pan or microwave in a Pyrex measuring cup until it simmers. Pour 1/3 of the cream over the chocolate and allow it to sit for 1 minute. Whisk until smooth. Add the rest of the cream and whisk.
- Place the egg yolks in a small bowl. Whisk a little of the cream mixture into the eggs to temper them. Then add the egg mixture back into the chocolate cream, mix and add to the saucepan you used to heat the cream.
- Mix the sugar and cocoa powder together. Add then to the saucepan, cook over low heat while whisking constantly. Allow the mixture to thicken for about 5 minutes.
- Add the liqueur, vanilla and salt. Mix well. Then pour the mixture into two custard cups. Fill the rimmed pan with hot water until it come half way up the side of the custard cups. Then place in the oven and bake for 30-35 minutes till softly set, but still a bit jiggly.
- Chill for till cold, about 6 hours. Serve with whipped cream and fresh raspberries.