I love Valentine’s Day for a different reason than most people. It gives me an excuse to cook something more elegant than I normally do. Somehow, I think that qualifies as romantic. However, Prince Charming loves his dessert but I don't bake. So this year, I decided that I needed to delve into my sweet side…if there is such a thing. Enter one of my favorite pastry chefs in Chicago, Sarah Kosikowski of Sixteen at Trump Tower. Thus, I enlisted her with the task of teaching me a dessert for Valentine’s Day. Dining doesn’t get more elegant than Sixteen and it was the perfect place to get dirty in the kitchen with some chocolate. 

For this webisode, Sarah teaches me to make a Chocolate Pot de Creme and how to build out a beautiful dessert. You’ll see that there were several ingredients to plate the dish which included toasted coconut shavings, chocolate gelato, small pieces of chocolate cake and drops of caramel. What I really learned is what a great foundation this pot de creme is and how many different flavor profiles can be layered alongside it. Sarah was kind enough to share the recipe and you don’t need anything fancy to make it. 

I’ve already made it once at home and, seriously…it turned out perfect! I actually amazed myself. Since I don’t bake, this is my go-to dessert for guests. And best of all, it’s a quick decadent dessert that everyone thinks you spent hours making! 

Tainori Pot de Creme

300g                        Milk (10.5 oz)
250g                        Cream  (8.8 oz)
90g                        Egg yolks (3 oz)
250g                        Valrhona Tainori 64% choc (8.8 oz)
40g                        Sugar (1.4 oz)
ounce conversion is approximate

·Combine milk and cream- bring to a boil.  Combine the yolks and the sugar and temper into the hot liquid- cook like an anglaise (until slightly thickened, around 85°C.

·Strain anglaise and reserve.

·Melt chocolate to 40-45°C (104 F).  Slowly add hot anglaise in several additions, creating an emulsion.

·Use an immersion blender to remove air bubbles, then pour into desired molds and chill.

·The pot de crème mix should be refrigerated for a minimum of 6 hours before serving to ensure the chocolate is properly crystallized.

·Before serving, let pot de crème warm up slightly at room temperature.       

*makes approx. 6 servings, depending on the size of the serving vessel.

-Chef Sarah Kosikowski, Sixteen 

Happy Valentine’s Day from Beauty and Her Feast!

Sixteen 
401 N. Wabash, Chicago
312 588 8000