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Chocolate-Rum
Pots de Crème
Makes 8 (4-ounce) servings1 cup plus 2 tablespoons whole milk
1 cup heavy whipping cream
5 large egg yolks
¼ cup granulated sugar
1⁄8 teaspoon salt
11⁄2 teaspoons rum extract
1⁄4 teaspoon vanilla extract
2 (3.5-ounce) bars milk chocolate,
fi nely chopped
1 (4-ounce) bar bittersweet
chocolate, fi nely chopped
Garnish: crème fraîche and chocolate
curls*- In a medium saucepan, combine
milk and cream over medium-high
heat until very hot but not boiling. - In a medium bowl, whisk together
egg yolks, sugar, and salt. Gradually
add hot milk mixture in small amounts
to temper eggs, whisking constantly.
Return mixture to saucepan. Cook over
medium to medium-low heat, stir-
ring constantly, until mixture thickens
slightly, approximately 4 minutes.
(Mixture should coat a wooden spoon
and not run when a fi nger is drawn
though mixture on spoon). Remove
from heat, and stir in rum extract and
vanilla extract.- Place chocolates in a heatproof
bowl. Using a fi ne-mesh sieve, strain
egg mixture over chocolates. Let sit
for 1 minute to melt chocolates. Stir
until combined, smooth, and creamy.
Let mixture cool slightly. - Place 8 (4-ounce) dessert glasses or
ramekins on a rimmed baking sheet. - For easier pouring, transfer choco-
late mixture to a liquid-measuring
cup. Evenly divide chocolate mixture
among dessert glasses. Cover dessert
glasses with plastic wrap, but do not
allow plastic wrap to touch chocolate
mixture. Refrigerate for 4 hours or up
to 2 days. - Just before serving, garnish with a
dollop of crème fraîche and chocolate
curls, if desired.
*To make chocolate curls, drag a vegetable
peeler across a bar of milk chocolate.Springerle Lemon
Cookies
Makes approximately 36½ cup honey
1 large egg
1 tablespoon half-and-half
1½ teaspoons lemon extract
1 teaspoon fresh lemon zest
½ teaspoon vanilla extract
½ cup granulated sugar
1 teaspoon salt
1 cup unsalted butter, melted
4½ cups all-purpose fl our
Garnish: Wilton Gold Pearl Dust
- In a large mixing bowl, whisk
together honey, egg, half-and-half,
lemon extract, lemon zest, and vanilla
extract. Whisk in sugar and salt.
Gradually add melted butter to honey
mixture, whisking constantly. Add
fl our, beating with a mixer at medium-
high speed until smooth.
- Shape dough into a disk, and wrap in
plastic wrap. Refrigerate until fi rm but
fl exible enough to roll out, approxi-
mately 2 hours.
- Preheat oven to 350°. Line several
rimmed baking sheets with parchment
paper. - Unwrap dough, and place on a
lightly fl oured surface. Using a roll-
ing pin, roll out dough to a ½-inch
thickness. Dust cookie mold* with
fl our. Press mold fi rmly into dough.
Gently remove mold. Continue dust-
ing, pressing, and removing mold
until dough is covered with desired
design. Using a fl uted pastry wheel or
cookie cutter, cut cookie designs from
dough, discarding scraps. Place cook-
ies 2 inches apart on prepared baking
sheets. - Bake until cookie edges are lightly
browned and tops are fi rm, 10 to 15
minutes. Let cool completely on bak-
ing sheets.
- Garnish raised design on cookies
with a brushing of gold pearl dust,
if desired.
*We used Springerle Joy’s Pine Cone springerle
cookie mold #1003, available at etsy.com.