Chocolate Blueberry Balsamic Pots de Creme
- 6 oz semi-sweet chocolate
- 1/4 teaspoon kosher salt
- 2 Tablespoons Blueberry Dark Balsamic Vinegar
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 cup whipped cream (homemade if you are feeling fancy)
- Fresh blueberries for garnish
Wash the blueberries and finely chop the chocolate. Pull out four 8oz glasses or ramekins.
In a food process, add the chopped chocolate, salt, Blueberry Balsamic Vinegar, vanilla and egg. Cover blender with lid and pulse for 5 - 10 seconds, until ingredients are somewhat mixed together. Using a spatula, scrap down the sides of the blender.
In a microwave safe container, combine the milk and heavy cream. Microwave on high for 60 seconds, then in 15 second increments (as needed), until small bubbles form around the edge of the liquid. Mixture should be steaming hot, but not boiling.
Turn the food processor on low, and slowly stream in the hot milk/cream mixture as it churns. Once the milk and cream has been added, turn up the speed on the processor to medium. Mix for 60 seconds, stopping if needed to scrap down the sides. Chocolate should be fully incorporated.
Pour the mixture into the glasses or ramekins. Set aside on the counter to cool, then cover with plastic wrap and refrigerate for at least 6 hours to set.
When you are ready to serve, remove the plastic wrap from the glasses/ramekins and top each with 1/4 cup of whipped cream and several blueberries as a garnish.
Dive in and enjoy!