Again it’s that time of the year…allergy season. Stuffy nose, runny eyes, and non stop sneezing, at least it’s a sign that warms days are ahead…of course a little energy for cooking related activities especially with the anti histamine pills that make me feel like my head is a giant pumpkin and weight 300 lb. So when you are in that type of mood and need to cook for a dinner, you’ll have to somehow find a menu that does not require too much standing, nor being too focus on too many details. Alors voilà, this is the last course of the menu, a very easy dessert for a chocolate tooth.

Sometimes it’s difficult to differentiate between two similar dishes, those pots de crème have the consistency of pot de crème but have the ingredients of a panna cotta. Panna cotta has no eggs in its mixture unlike pot de crème. Basically panna cotta gets its thickness due to the gelatin sheets or agar agar whereas pot de crème use eggs as thickening agent. So let’s say pot de crème are heavier and creamier therefore cannot be served upside down like panna cotta would thanks to the gelatin. Panna cotta is served with some sort of fruit coulis or flavored crème anglaise and pots de crème are served with whipped cream (as if there is not enough in the mixture!!). I see panna cotta the Italian version of the French pot de crème and I don’t think I have a preference, donc il n’y a pas de jaloux! (no one is jealous).

Ingredients for 7-8 people

• 5.29 oz (or 150 g) semi sweet chocolate
• 1 pint heavy cream
• 10. 14 fl oz (or 300 ml) low fat milk
• 2.46 oz (or 70 g) sugar
• 2 tbs vanilla extract
• 0.35 oz (10 g) agar agar or gelatin sheets

Preparation

Soak gelatin sheets or dissolve agar agar in water.

In a pot, mix milk, cream and sugar, then add chopped chocolate if using chocolate bars or you can also use chocolate chips. Bring the mixture to a boil allowing the chocolate to melt slowly. Let it boil for a few minutes, at that point,  the chocolate will be melted.

Remove from heat and add gelatin sheets (or agar agar) and stir well to let the gelatin dissolve completely in the mixture. Add vanilla extract.

Humidify small cups or ramequins. Pour the chocolate mixture, let it cool and refrigerate for at least 4 hours.

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