Growing up, my mother always went big for Valentine’s Day, as it was her favorite holiday. She’d make a prime rib or roast a chicken with tiny red potatoes, and she’d set the table with red cloth napkins and light candles.
My sisters and I always anticipated our special dinner and would pool our money together to buy her flowers or chocolates.
There was always a heart-shaped chocolate wrapped in red foil and tied with a white or silver ribbon on our dinner plate with a card. As we got older, she’d slip a pretty pair of socks or something sparkly in a pretty paper bag and set it on the edge of our dinner plate next to a wine glass filled with sparkling grape juice or cider.
Dessert was the best part, and it always consisted of a yearly tradition of sugar cookies and Pots Au Chocolate — a rich decadent dessert that only takes a few minutes and four ingredients to whip up.
She’d serve this rich dessert in tiny white bowls, topped with fresh whipped cream. My sisters and I would eat it slowly, savoring every last bite. Looking at the tiny bowls, we’d never think it would be enough. I know I asked my mother more than once to make a double batch, but it was never necessary.
Now, I make this dessert for my three kids on Valentine’s Day and sprinkled throughout the year, simply because its deliciousness is too good to only taste once a year — not to mention it’s incredibly inexpensive and easy to make.
If you have a chocolate craving, this will cure it in no time. And there is virtually zero baking — in fact, it can be made in the microwave. The longest step is waiting (with bated breath) for it to chill and set up before it can be served, but I am not above tasting a few bites while still in its liquid form.
Pots Au Chocolate
1¼ cups light cream heated in microwave or stove until skin forms on top
2 egg yolks
2 to 3 tablespoons of liqueur, such as Amaretto or Kahlua
1 cup chocolate chips (I use milk chocolate, but for a richer dessert you can use semi-sweet or dark chocolate chips)
Combine chocolate, egg yolks and liqueur in a blender until smooth. Add warm cream and mix until blended. Pour into individual bowls or ramekins and chill for three to four hours. Serve with whipped cream or with melted caramel and a sprinkle of salt on top for a salted caramel variety.
This story was originally published in Bangor Metro’s January/February 2019 issue. To subscribe to the magazine, click here.