Is it just my Instagram feed or was everyone at a NYE wedding this year? Well, not everyone. I was inside staying away from the crowds and the cold, enjoying a chocolate peanut butter pot de crème with a few of my favorite people.
I made some earl grey pot de crème a few months ago and but when I saw literals pots I knew I had to make some more. Colin and I hosted some of my old roommates from DC in Montreal over New Years so I resorted to a favorite flavor that I remembered we always kept well-stocked in our kitchen: peanut butter!
One of my former roommates has a love for all things tiny so of course I knew I had to do something that fit that description. I discovered these little glass pots in Canada while visiting my parents and you’ll never guess what their initial purpose was: Yogurt! That’s right, there’s a company that fills these adorable tiny jars with yogurt. Naturally I needed to eat my way through enough jars so everyone on New Year’s Eve could have a chocolate peanut butter pot de crème!
These look small but they are so rich and creamy that I’m not sure I’d have been able to finish anything bigger. A light and fresh whipped cream and optional berry topping helps to lighten it up but not to worry, if you love chocolate and peanut butter, you’ll love the chocolate peanut butter pot de crème.
We’ll well into the new year so it feels silly to look back at a dessert from nearly two weeks ago. I did so much baking over the holidays because I had a week off between jobs but I figured I should slowly give y’all the recipes. Who knows how much free time I’ll have once I get into the swing of things in the new gig so I’ll be slowly rolling them out. I’m teasing them on Instagram though so if you want to see what’s coming, take a look at my feed.
- 2 cups heavy cream
- ½ cup milk
- 6 egg yolks
- 1 tablespoon of sugar
- 2 (350g) cups semi sweet chocolate chips
- ¼ cup peanut butter
- Put cream and milk in a saucepan over medium heat. While this warms up, whisk together the egg yolks and the sugar. When the cream and the milk comes to a simmer, temper into the egg yolks. Return to stovetop over low and heat mixing constantly with a wooden spoon until the liquid starts to look thick on the back of the spoon. Be careful to not heat it too quickly or else it will turn into scrambled eggs!
- Once it starts to feel thicker (it won’t be an overly dramatic change so keep an eye on it), transfer custard into a stand mixer. Add the chocolate chips and the peanut butter. Let sit for 3-5 minutes before turning the mixer on to medium to mix until the chocolate has fully melted and the mixture looks uniform. Divide among four small bowls or ramekins, cover and refrigerate for 8 hours.
- Before serving, top with whipped cream and berries (optional)