Chocolate Blueberry Pots De Creme | Sequatchie Cove Farm

This is one seriously good way to eat what some might call chocolate pudding.  The cooked blueberries are an essential part if you ask me.  They get warm enough to turn the centers to juice, but not hot enough to burst until you bite into the soft berries wrapped in rich chocolaty creamyness.

Ingredients:

• 3 Tablespoons unsweetened good quality cocoa powder
• 3/4 cup packed light brown sugar or sucanat
• 3 Tablespoons cornstarch
• 1 1/2 teaspoons instant expresso powder
• 1/4 teaspoon of salt
• 1 1/2 cups of heavy whipping cream*
• 1 1/2 cups of whole milk *
• 3.5 ounces of gluten-free chocolate, such as Lindt 70% dark, (or Dagoba Lavender-Blueberry if not concerned with gluten-free)
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups of fresh blueberries

(*If dairy-free, substitute 3 cups of rice, soy, potato, or nut milk instead of using cream and cow milk.  Also, if using rice or potato milk, increase the cornstarch to 4 tablespoons.)

Method:

In a medium saucepan, mix together the dry ingredients until well blended.  In a large jug, mix together cream, milk and vanilla.  Pour over dry ingredients in saucepan while whisking to mix.  Turn on heat to medium, continue to stir with whisk while adding the chocolate and blueberries.  Stir for another 6-10 minutes, or until the mixture is thick and blueberries are coated and no longer floating.   Remove from heat.

Let cool 5 minutes and transfer to small cups or glasses.  Chill in the refrigerator until firm (about 4-6 hours).

Filed under: Seasonal Food Recipes on June 29th, 2009 |