Yes! My favorite most delicious chocobomb dessert, so easy a retarded baby monkey could make it.
It's actually called "Pot du'Creme" which is French, so the "t" isn't really pronounced at the end of the "pot"....so, I call it "po."
SO, making po is really easy and it can be vegan or not vegan. Kinda whatever.
Equip yourself with a blender and a collection of about six tiny cups.
Purchase a bag of semi-sweet chocolate chips (honestly, any flavor you like of chips is fine. You could use white chips, you could use milk chocolate, you could even use mint chips, which would be gross, but it's your po', not mine, and I'm cool with whatever you want to do. Hell, get fancy and make a double-layered po!) and gather a cup of cream or cream/milk substitute. A shot of triple-sec or rum if you have it is awesome, otherwise, add another splash of milk. You might also like some vanilla extract in there, but it's not utterly necessary.
For my guinea pigs, I used Silk soy creamer and semi-sweet chocolate chips.
So, put the chips and booze into the blender. Microwave the milk until it's scalding hot, like, about to burn you.
Pour into blender, and using caution (like maybe put a towel on the lid in case it splashes because you have your grandma's old shitty blender and the milk is real hot and you don't want it on you) quickly blend until smooth. This should be really quick, as the milk melts the chocolate (this is why CHIPS is important...small pieces melt quicker)
Pour the molten chocolava into the tiny cups you have set aside (really, a shot will do of this stuff...I used japanese tea bowls, they were the perfect size). Set in fridge for half an hour. When it comes out it'll be the most decadent, rich, chocomousse of your life. And your friends will seriously piss their pants with awe.
04 October 2010
Roasted Sweet Pepper and Onion Crostini
ZOMG! I finally cooked something new and exciting, and completely forgot to document it's preparation and it's glorious finale. I am really kicking myself for this one...I guess it means I'll have to make it again!
Anyway, so you know, Crostini is just Italian for "little toasts," and then, of course, you put things on them. So, we started with a baguette, and sliced it up into little toasts. Lovely.
Next, for the topping, you will need:
* Sweet peppers (I used mini's because I had a bag of them in my fridge about to go all wrinkly...they were red, yellow, AND orange, and totally beautiful. I recommend all three for maximum visual enjoyment)- chop into thin strips.
* Approximately half a yellow or white onion - also sliced thin.
* About a jar of capers (don't knock it. they are delicious. they are my favourite. they are expensive, so this one's not really so ghetto, but honestly, I happened to have all this stuff just sitting around my house and I'm the kind of person who buys capers and keeps them in the fridge, so there ya go)
* A few cloves of fresh garlic, pressed (Oh my god, one of Mike's patients gave him garlic from her garden...we used it in the roasted peppers and it was the best garlic I have ever tasted. No, seriously. It was intense.)
* ANYWAY, you will also need olive oil and sea salt (I just like it better because it's chunky. And that makes it feel fancy. To me. Don't judge.)
In a casserole/baking dish (mine was about 8x9 inch porcelain dish) toss all the above ingredients into a nice, even melange. You should have approximately an inch-deep layer of onions and peppers, with a liberal drizzle of olive oil over the top, capers throughout. A light shake of salt should do it.
Put it in the oven at about 400 degrees for about 20-30 minutes, checking to make sure you haven't baked it into mush. (Honestly, I baked it on 350 for what seemed like at least 40 minutes, but I was stoned so I can't be completely certain. Anyway, I think it could be bumped up in temperature a bit and it would bring down the cook-time with little damage, so let's go with that.) It should be sizzling and just starting to brown on the edges of the pan when you pull it out of the oven.
I just put the whole pan on the table with the toasts and some forks to apply the topping....you can dress the toasts individually if you want, but I don't particularly recommend it because I think it would become soggy with the olive oil.
AAaaand, that's it! Totally vegan, totally beautiful, and totally delicious...
go forth and impress.
Anyway, so you know, Crostini is just Italian for "little toasts," and then, of course, you put things on them. So, we started with a baguette, and sliced it up into little toasts. Lovely.
Next, for the topping, you will need:
* Sweet peppers (I used mini's because I had a bag of them in my fridge about to go all wrinkly...they were red, yellow, AND orange, and totally beautiful. I recommend all three for maximum visual enjoyment)- chop into thin strips.
* Approximately half a yellow or white onion - also sliced thin.
* About a jar of capers (don't knock it. they are delicious. they are my favourite. they are expensive, so this one's not really so ghetto, but honestly, I happened to have all this stuff just sitting around my house and I'm the kind of person who buys capers and keeps them in the fridge, so there ya go)
* A few cloves of fresh garlic, pressed (Oh my god, one of Mike's patients gave him garlic from her garden...we used it in the roasted peppers and it was the best garlic I have ever tasted. No, seriously. It was intense.)
* ANYWAY, you will also need olive oil and sea salt (I just like it better because it's chunky. And that makes it feel fancy. To me. Don't judge.)
In a casserole/baking dish (mine was about 8x9 inch porcelain dish) toss all the above ingredients into a nice, even melange. You should have approximately an inch-deep layer of onions and peppers, with a liberal drizzle of olive oil over the top, capers throughout. A light shake of salt should do it.
Put it in the oven at about 400 degrees for about 20-30 minutes, checking to make sure you haven't baked it into mush. (Honestly, I baked it on 350 for what seemed like at least 40 minutes, but I was stoned so I can't be completely certain. Anyway, I think it could be bumped up in temperature a bit and it would bring down the cook-time with little damage, so let's go with that.) It should be sizzling and just starting to brown on the edges of the pan when you pull it out of the oven.
I just put the whole pan on the table with the toasts and some forks to apply the topping....you can dress the toasts individually if you want, but I don't particularly recommend it because I think it would become soggy with the olive oil.
AAaaand, that's it! Totally vegan, totally beautiful, and totally delicious...
go forth and impress.
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