Dark Chocolate Creams

Years ago, my husband and I decided to make Valentine's Day all about the kids.  It's not that we don't want to be romantic, but because our anniversary is just a week prior it seemed silly to have another extravagant day for the two of us shortly afterwards.  Valentine's is great day for us to show the kids how much we love and appreciate them with a few small gifts (usually books) and, of course, dessert. 

This is such a dreamy chocolate dessert and a wonderful sweet treat for your loved ones.  I prefer to eat this incredibly creamy, thick, chocolaty cream just after it's blended and still warm.  Since these creams are so incredibly rich you could even pour small individual servings into shot glasses and tiny serve with spoons (perfect for a ladies get together).  At any rate, these creams won't last very long...

Dark Chocolate Creams

Recipe From Martha Stewart Magazine

Serves 6-8

12 ounces organic chocolate, chopped (I prefer organic Trader Joes bittersweet chocolate because it doesn't contain lecithin)

1 cup cream

4 egg yolks

pinch salt

1 tablespoon vanilla extract

Put chopped chocolate in a blender.  Bring cream to a simmer over medium heat.  Just when cream simmers pour it over the chocolate in the blender, put the top on the blender and blend until smooth.  Add eggs, pinch of salt, and vanilla and blend until smooth.

*By the way, I don't know why my recipe for pumpkin pie (written in November) went out to those of you with an email subscription.  Sorry for that!