When it comes to desserts, I can’t seem to resist anything creamy, smooth and super sweet. (Like fudge, cheese cake, ice cream…) And if it’s chocolate too? You better hand me that spoon and don’t expect me to share!
We stopped going out to dinner for Valentine’s day several years ago, it’s just not worth the hassle of babysitters, long waits, and having to eat from “special menus” – (special as in nothing I want, yet twice as expensive, lol.) We now have a family tradition of a candlelight dinner with the kids. They love it and think it’s very special. Our menu of the last few years has been a heart shaped pizza from a take n’ bake pizza place, salad and a special dessert.
This year, our dessert will be a lightened up version of Chocolate Pots de “Crème”. Though technically, they’re not pots de Crème, they’re more like “pots de agua” since there is no creme or butter in this recipe. I promise you, these little desserts are so rich and creamy, it’s very difficult to tell the difference. (I challenge you to eat an entire ramekin in one sitting, I could not finish it all at once, and I’m a pro!)
Here’s the link to a coupon.
Pin the recipe here ==>>
- 1/2 cup baking cocoa
- 3/4 cup plus 1 tbs semi sweet chocolate chips
- 1 1/2 cup sugar
- 2 tbs all purpose flour
- 3 Safe eggs
- 3/4 cup water
- 1 tbs brewed coffee (You could also use a dark rum or any flavored liqueur, like chocolate, Raspberry, Baileys or Frangelico. I just used coffee.)
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- In small sauce pan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water.
- Stir mixture over low heat until no lumps remain. Raise heat to medium and bring to a boil, stirring constantly for 2 more minutes.
- Remove from heat and stir in chocolate chips, coffee and vanilla until smooth.
- In a larger bowl, beat eggs until slightly thickened, gradually adding sugar and continuously beating until thick.
- Very slowly, fold chocolate into egg mixture.
- Coat eight oven safe ramekins or other small serving cups with cooking spray and divide chocolate between the eight cups.
- Place ramekins in a baking pan and add about an inch of boiling water to the pan.
- Bake uncovered at 350 for about 20 to 25 minutes or until centers are just set.
- Serve with a spoonful of whipped cream if desired.
( I’m a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own- I love these eggs and used them even before I was lucky enough to partner with them!)
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