Homemade dessert is the perfect Valentines Day present. Especially if you haven’t bought anything yet on February 13th!
Whether you’re making it for a special someone – or just gifting yourself – Graham Blackall’s White Chocolate + Conversation Hearts Pots de Creme are a lot more fun, unique, and considered than flowers.
Read on for the surprisingly sophisticated recipe and discover all of Graham Valentine’s Day desserts here.
“Pots de creme are my absolute favorite dessert! These white chocolate custards are the perfect balance of rich and creamy, sweet and light. To amp things up, I topped them with a conversation heart-infused whipped cream.” – Graham Blackall
White Chocolate Pots de Creme
2 cups heavy whipping cream
½ cup whole milk
10 oz. good-quality white chocolate, chopped (I used Lindt bars)
1 vanilla bean, scraped
6 large egg yolks
⅓ cup sugar
1. In a medium saucepan, combine the cream and milk over medium heat. Once the mixture is heated to a simmer, remove from the heat and stir in the white chocolate and vanilla. Let the mixture melt the chocolate and stir together until smooth.
2. In a medium bowl, whisk together the egg yolks and sugar. Gradually add the hot mixture into the egg mixture, making sure not to cook the eggs.
3. Preheat oven to 325F. Pour the mixture into 8 4-oz. serving jars and place in a deep baking pan. Fill the pan with hot water until the water reaches halfway up the jars. Bake about 45 minutes, until the custard is set, but still jiggles.
4. Chill in the refrigerator for at least 3 hours before serving. Top with conversation heart whipped cream and white chocolate shavings.
Conversation Heart Whipped Cream
1 cup heavy cream
½ cup powdered conversation hearts
1 tsp. vanilla extract
1/8 tsp. salt
In the bowl of a stand mixer fitted with the whisk attachment, beat together all ingredients until stiff peaks are achieved.