Combine delicious, decadent, easy, classy and adorable, and you’ve described these Edible Chocolate Pots de Crème Jars They’re “make ahead” and a sure hit!
Talk about fun, beautiful, impressive, out-of-this-world-delicious and EASY. Now that’s my kind of holiday entertaining recipe! Are you with me?
I love the holidays; but with all the extra tasks that get piled on at this time of the year, it’s easy to go into overload. I used to go all out with entertaining during this season: inviting lots of friends and family for get-togethers, preparing fancy meals, and experimenting with all kinds of new recipes. But over the years I’ve learned to streamline, simplify, and keep the focus on things that really matter.
Wanna know one of my biggest secrets to keep our Café holiday entertaining simple? I choose a few phenomenal, but not labor-intensive, recipes, and serve them for multiple occasions. In other words, if I have three or four dinner parties during the holiday season, I serve the same thing each time. For the most part, the guests are unique to each gathering: sometimes friends from church; other times, neighbors; or it could be a work-related gathering. No one knows I’m serving the same menu, but it’s wonderful for me, as I can do a lot of the prep (for all of the get-togethers) at one time.
I also find, when I repeat recipes several times in a row, that I can almost make them in my sleep. Plus, there’s no stress about the results, because I’ve already “worked out the kinks”. When I’m choosing these recipes (I call them my holiday signature recipes), I look for delicious dishes that can be, at least partially, prepared in advance. I look for recipes that involve minimal cleanup, utilize readily available ingredients and will have a beautiful presentation.
I’ve been thinking about my holiday signature recipes for this year, and thought I’d share my dessert choice for the upcoming holiday get-togethers. It’s a sweet winner and it ticks all of my boxes! These Edible Chocolate Pots de Crème Jars with Raspberry Pomegranate Coulis are perfect for easy, classic entertaining.
The cute little chocolate jars, the decadent chocolate filling and the delicious raspberry pomegranate sauce are all make-ahead recipes and, though they look quite impressive, are really not labor intensive. The jars are made with cardboard cupcake wrappers that are painted with a small brush on the inside with melted chocolate. Several more layers of this painted chocolate are added with brief stints in the freezer in between.
Once the edible jars are done, the silky chocolate filling takes less than 5 minutes to throw together. I’m not kidding; it’s all done in the microwave and blender in minutes! The coulis is simply a delicious sauce made from fresh raspberries, pomegranate arils, sugar and a splash of orange liqueur. It also comes together almost as fast as you can say, “Edible Chocolate Pots de Crème Jars with Raspberry Pomegranate Coulis”!
There is only one secret to this fabulous dessert; and it’s not complicated – use good quality, exceptional chocolate. It makes all the difference in the world, actually the difference between good and FABULOUS. Exceptional chocolate is what makes every bite of the delicious filling silky smooth and melt-in-your-mouth delicious, and I find it very important when making these edible chocolate jars. Good chocolate melts nicely, is super smooth and doesn’t clump together if it cools a bit.
I used GREEN & BLACK’S ORGANIC Chocolate for my Edible Chocolate Pots de Crème Jars. It’s a favorite here at The Café. I love that GREEN & BLACK’S ORGANIC Chocolate is reasonably priced and widely available. I can find it at most of my local grocery stores as well as at specialty markets. It’s usually located in the fine chocolate section of the candy aisle. If you’re not familiar with GREEN & BLACK’S ORGANIC chocolate, you’re missing out on some wonderful chocolate.
GREEN & BLACK’S ORGANIC Chocolate has been in existence since 1991 and every product they make is certified organic. They take great care in selecting fine organic ingredients for all of their bars. I love that GREEN & BLACK’S ORGANIC Chocolates are FAIR TRADE certified and that the company is committed to supporting the farming communities around the world who supply them with delicious Fair Trade ingredients.
GREEN & BLACK’S ORGANIC Chocolate is available in ten delicious, classic flavors. Their dark chocolate includes Dark 70%, Dark 85%, Hazelnut & Currant, Mint, Maya Gold, and Ginger. They also make 3 different varieties of milk chocolate bars: plain, Almond and Toffee and a wonderful white chocolate bar as well. I used the Dark 70% for my edible jars and a combination of Dark 70% bars and their Milk Chocolate bar for the filling.
Guess what? GREEN & BLACK’S ORGANIC Chocolate is offering a sweepstakes to Café readers! They’ve made it super simple to enter. All you have to do is tell me in the comments what’s your favorite way to enjoy chocolate. Do you like it in a beverage, in a dessert (like these Edible Pots de Creme Jars), straight out of the package or some other way? Your comment will automatically make you eligible for the sweepstakes – a chance to win a $100 cash equivalent gift card plus a GREEN & BLACK’S ORGANIC Chocolate prize pack.
Want your holiday entertaining to be less stressful and more fun this year? Try my “signature recipes” idea and be sure to include these Edible Chocolate Pots de Crème Jars. Everyone around the table will be thrilled when these delectable desserts are place in front of them! Happy Holidays!
Disclaimer: This is a sponsored post written by me on behalf of GREEN & BLACK’S ORGANIC Chocolate. All opinions are 100% mine. This sweepstakes is sponsored and fulfilled by BlogHer.
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- For the edible chocolate jars:
- 1 3.5- ounce bars GREEN & BLACK'S DARK 70% Chocolate
- For the chocolate pots de creme filling:
- 2 3.5- ounce bars GREEN & BLACK'S DARK 70% Chocolate
- 1 3.5- ounce bars GREEN & BLACK'S MILK Chocolate
- 1 large egg
- ¼ cup sugar
- 1 teaspoon vanilla
- pinch salt
- ¾ cup heavy cream
- For the raspberry-pomegranate coulis:
- 1 12- ounce package frozen raspberries
- ½ cup pomegranate arils or seeds
- ⅔ cup sugar
- 2 tablespoons Grand Marnier optional
- whipped cream cocoa powder, mint sprigs, pomegranate arils, for garnish if desired
- For the edible chocolate jars, prepare a double boiler. Place about 1 inch of water in the bottom of the double boiler. Bring the water to a boil, then reduce heat so that it's barely simmering. Add the GREEN & BLACKS 70% DARK chocolate bar to the top of the double boiler and stir occasionally till chocolate is melted. Leave pot on burner but turn off heat.
- Set out 6 cardboard cupcake cups (wrappers)*. Add 2 teaspoons of the melted chocolate to one of the cardboard cups. Tilt the cup to allow chocolate to cover the bottom surface. Then, with a small artist's paint brush, paint the chocolate up the sides, completely coating each cup with chocolate. Use more of the melted chocolate if necessary. Repeat with other 5 cups. Place cups on a plate and place in the freezer for 5 minutes.
- Paint another layer of the melted chocolate over the first layer. Be sure to paint the chocolate all the way to the top and cover the entire surface. Return chocolate cups to freezer for another 5 minutes, then repeat procedure for a third layer. Place chocolate cups in the refrigerator while you prepare the filling. You can make these cups several days before you want to serve them. Prepare as directed and cover with plastic wrap. Store in refrigerator.
- For the filling, break up the two GREEN & BLACK'S DARK Chocolate bars and the MILK Chocolate bar and place in a blender container. Add the egg, sugar, vanilla and salt. Place cover on blender container but remove center cap. Place a narrow tipped funnel through the opening.
- Place cream in a medium size microwave-safe container. Heat cream in the microwave on high power until boiling rapidly, about 1 1/2-2 minutes. Watch carefully so cream does not boil over the edges of the cup.
- Turn blender on to medium speed and pour cream immediately (you want the heat to melt the chocolate and cook the egg) through the funnel into the blender container. Increase speed to high and blend for 2 minutes. Remove blender container from base and tap several times on a work surface to bring air bubbles to the top.
- Remove chocolate cups from refrigerator and pour chocolate filling into each cup to about 1/8-inch of the top. Return cups to refrigerator for at least one hour and up to 2 days. (If preparing in advance, cover with plastic wrap after about 30 minutes and filling has firmed up.)
- For the raspberry-pomegranate coulis, place raspberries, pomegranate arils and sugar in a medium size sauce pan. Bring mixture to a boil, then remove from heat and stir till sugar is dissolved. Stir in Grand Marnier, if desired. Strain through a fine mesh strainer and place in a glass jar with a tight fitting lid. Store in refrigerator till ready to serve.
- To serve, remove edible chocolate cups from refrigerator. Careful tear of the cardboard cup. Spoon a few tablespoons of coulis onto 6 dessert plates. Place an edible chocolate jar in the center of plates on top of the coulis. Garnish with whipped cream, a dusting of cocoa powder, mint sprigs and more pomegranate arils, if desired.