I had a lovely reason to serve these decadent little Pots de Crėme — a friend who I had not seen in over 20 year’s came to join us for dinner, and this dessert was a perfect way to finish a meal of catching up, laughing and reminiscing. Use a high quality chocolate with a high content of cocoa … I selected Valrona with 66 % cocoa content. While the dessert is rich, it is not overly sweet and the amaretto soaked dried cherries and toasted hazelnuts are wonderful. Don’t leave out a scoop of whipped cream….it’s everything!
Click here for the recipe from Williams and Sonoma