Dear SOS: My husband and I recently visited downtown Napa, Calif. The amazing chocolate dessert at Carpe Diem is absolutely the best chocolate dessert I've ever tasted! And I am not a big dessert person. Satin-smooth chocolate with a texture between a pudding and souffle, but better. Not too sweet and topped with a small drop of whipped cream and then sprinkled with perfectly roasted and salted pepitas [pumpkin seeds]. Divine.
Dear Shirley: This dessert is a chocolate lover's dream come true. Carpe Diem was happy to share its recipe for this wonderfully rich pot de crème, which makes four to six normal servings (or two generous servings for a pair of serious chocolate lovers). Enjoy!
Mexican chocolate pot de crème
Total time: 45 minutes, plus chilling time for the pots de crème
Servings: 4 to 6
Pot de crème
1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita), finely chopped
6 ounces bittersweet chocolate, finely chopped
1. In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.
2. Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly whisk about one-fourth cup of the milk mixture into the eggs to temper them, then transfer the eggs to the saucepan, whisking to combine.
3. Cook the custard, stirring frequently, until it is slightly thickened. Immediately add the chopped Mexican and bittersweet chocolates to the pan. Remove the pan from heat. Stir until the chocolate is melted and incorporated into the custard.
4. Strain the mixture into a large glass measuring cup or bowl. Ladle the chocolate into small bowls. Refrigerate the custards until set and chilled, at least 6 hours but preferably overnight.
Candied pumpkin seeds
1/2 cup toasted pumpkin seeds
1 tablespoon sugar