This Chocolate Peanut Butter Pot de Creme recipe led to what may be the highest compliment I’ve ever received…my wife, a serious chocolate aficionado, informed me that it was “the best dessert” she’d ever eaten.
That’s some high praise, right there!
Given the French name, and silky smooth consistency, this can be served as a hoity-toity dessert, but it’s really pretty darn simple to make…
Chocolate Peanut Butter Pot de Creme Serves 6-8
12 oz Milk Chocolate Chips 12 oz Reese’s Peanut Butter Chips 8 oz whole milk, divided 4 eggs Whipped cream
Crack 2 eggs into your blender or food processor.
Pour in peanut butter chips.
Blend for a couple of 5-second bursts to combine the eggs, and to chop of the bits a bit.
Heat milk to a low simmer (you want it hot).
Start blender again and slowly add the hot milk, allowing it to incorporate evenly with the chips and eggs.
When smooth, put an equal amount in 6-8 ramekins or small bowls.
Place bowls in the fridge for 30-45 minutes, until contents are firm.
Wash blender/food processor, and repeat all of the above, with the chocolate chips.
Pour the chocolate mixture on top of the peanut butter, and return to fridge at least one hour.
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Chef Terry Ramsey taught me the original version of this recipe, for the Metro Toy Drive gig, using semi-sweet chocolate, and half milk/half very hot coffee.
That’s a very nice combo as well. White chocolate chips, chocolate toffee chips…lots of room for creativity with this recipe.
I’m pretty sure you could incorporate a little “somethin’ somethin'” for a grown-up version, as well.
If so, make sure to add that AFTER the hot milk has been blended with the chocolate (and decrease the amount of milk accordingly) so it doesn’t curdle the milk.