Momma Mary’s Dark Chocolate Raspberry Pot de Creme

Momma Mary’s Dark Chocolate Raspberry Pot de Creme

Serves 8

  • 1 1/2 cup Milk Chocolate Chips
  • 1/2 cup Dark Chocolate Chips
  • 1 cup whole milk, hot
  • 4 raw eggs, out of shell
  • 2 C. Frozen Raspberries, thawed
  • 2 Tbsp apple cider vinegar
  • 4 Tbsp fine white sugar
  • 1/2 C powdered sugar
  • 32 fresh raspberries. chilled
  • Fresh Whipped Cream (Optional) 

Pot de Creme

  1. Pour chocolate chips into food processor. Add eggs and blend for 10-20 seconds to combine.
  2. Heat 1 cup milk to a low simmer (you want it hot). Start blender again and slowly add the hot milk, allowing it to incorporate evenly with the chips and eggs.
  3. Pour contents into 8 serving cups. Place in the fridge for 2 hours, or until firm.

Raspberry Gastric

Meanwhile, heat a skillet over medium heat, add thawed raspberries (with juice), vinegar, and sugar. Simmer and stir until liquid is reduced creating a thick paste.

Remove from heat and chill while pot de creme sets.

Add 1 Tbsp of raspberry gastric to each pot de creme cup, sprinkle with powdered sugar, and top with 3-4 fresh raspberries.

Serve immediately. 

Are you a fan of chocolate and peanut butter? Here’s a Pot de Creme for YOU! 

Chocolate Peanut Butter Pot de Creme

 

Peanut Butter Cookie Secrets

Peanut Butter Cookie Tips

Awesome Reader Elizabeth M. asks:

Hey Chef, How do you make peanut butter cookies more peanut-buttery?

——–

Thank you for asking, Elizabeth!

The problem: The simplest way, adding more peanut-butter, throws off your fat-to-flour ratio, and you end up with cookie pancakes with no backbone. I’ve tried adding powdered peanut butter in the past, but the aftertaste of the preservatives was off-putting.

Okay, so I’ve never told ANYONE my PB Cookie secret, but what the heck… 😉

“De La Rosa Marzipan Peanut Candy” (Amazon Link)

de la Rose mazapan candy

I first found these uber-peanut-buttery confections on a trip to Mexico City in my teens.

Replace 1/4th of the flour in your cookie recipe with an equal amount (by volume) of this amazing powdery candy, and you will find peanut-butter nirvana! It will also make them sweeter, so if that’s a problem, try cutting back on the sugar in your recipe until you reach a balance that’s right for you.

de la Rose mazapan candy

They’re FANTASTIC in a smoothie, too!

Spanish Peanuts for Peanut-Butter CookiesAlso, I like to add a couple of handfuls of whole, salted Spanish peanuts (hulls removed) to my dough.

Let me know how it goes!

~Chef Perry

PS: The link above us to buy them on Amazon, but if you have an Latino market nearby, they’re almost sure to carry them.


Home Chef Cookbooks

 

National Chocolate Cake Day…in 5 Minutes!

Microwave Chocolate Mug Cake #nationalchocolatecakeday

 

It’s #NationalChocolateCakeDay, Woo-Hoo!

Microwave mug cake is my go-to, last-minute “I need dessert tonight!” dessert.

This recipe has gone through many tests and tweeks to achieve a real, “death by chocolate” result.

Microwave Chocolate Rootbeer Cake in a Mug

1 cup all-purpose flour
1 cup white sugar
1/2 unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. sea salt
3/4 cup whole milk
1/2 cup grape-seed oil
1/2 cup rootbeer
1 tsp. pure vanilla extract
1/2 cup milk chocolate chips
Powdered sugar or Ice-Cream

Serves 4

Mix the flour, sugar, cocoa powder, baking soda, and salt in a bowl; stir in milk, oil, rootbeer, and vanilla extract. Don’t over mix.

Spoon this batter evenly between 4 (8oz+) microwave-safe mugs, and top with chocolate chips.

Microwave until cake is done in the middle, about 1 minute 45 seconds.

Let your cakes cool 30 seconds, sprinkle with powdered sugar, additional chocolate chips (or a scoop of vanilla bean ice-cream), and serve!

Note: If you want to do a fancy presentation on a plate, butter the interior of the cups first.

Enjoy!

~Chef Perry


The Home Chef: Transforming the American Kitchen

We are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.

Welcome!

Chef Perry P. Perkins

amazon

 

 

 

 

 

 

 

 


Don’t miss the Valentine’s Day Issue!

Chocolate Covered Strawberries
My Baby’s Chocolate Covered Strawberries!

Newsletter (the Valentine’s issue!) is going out in about an hour!

Some great recipes, videos, and tips in this one! Chocolate covered strawberries (and marshmallows!), beautiful breakfasts, and romantic dinners on the grill!

Don’t miss it, sign up now: http://eepurl.com/4nWG5

~Chef Perry