Marc Sievers’ Valentine’s Day Pots de Creme
- Semi-Sweet Chocolate Chips – 5 ounces
- Butter – 1 stick, unsalted, plus more for preparing ramekins
- Vanilla – 2 teaspoons, pure extract
- Flour – 6 tablespoons, all-purpose
- Eggs – 2 extra-large eggs, AND 1 extra-large egg yolk
- Kosher Salt – ¼ teaspoon
- Powdered Sugar – 1 cup, plus more for dusting
- Grand Marnier® – 4 tablespoons
- Dried Cherries – ½ cup
Start by pre-heating the oven to 425 degrees F.
Butter the interior of four 6 to 8 ounce ramekins and place on a baking dish. Set aside.
In a heat proof bowl , over barely simmering water, melt the chocolate and butter, stirring occasionally until just melted. Remove from heat.
Next, add the Grand Mariner®, powdered sugar, and vanilla. Whisk until blended.
Slowly whisk in the eggs.
Toss the cherries with the flour, then whisk into the chocolate mixture.
Lastly, evenly divide the batter into the prepared ramekins. Bake for exactly 15 minutes. Remove from the oven, dust with powdered sugar. Allow to stand for 2 minutes before serving.
Entertaining with love has never been so chic and delicious!
TIP: To give this dessert a little love-day punch, place a small paper doily with a heart cut from the center over each ramekin and dust with powdered sugar. Carefully remove the doily and excess powdered sugar before serving.
You can actually make these ahead of time! Bake and dust with powdered sugar. Allow to cool completely, then wrap tightly with foil and place in the refrigerator. When it’s time to serve, remove from the refrigerator 15 minutes prior. Discard the foil and warm in a microwave for 45 seconds. Serve immediately.