Chocolate Balsamic Pots de Crème

I’ll try anything once, some things twice. Growing up, my parents would sign me up for all manner of day camps to keep me from wasting away the restless hours in July and August under foot.

I learned how to become a thespian at theatre camp in Stratford, toned my scrawny legs at rowing camp on the Grand River, and even became a mediocre 5-pin bowler at bowling camp.

While my interest in some activities was more prolonged than others (I still play soccer to this day but haven’t graced the stage in years), trying out new things, as prescribed by my parents, instilled in me a certain open-mindedness.

Of my own volition, as an adult, I’ve tried my hand at a whole bunch of different activities, from making stained glass to burlesque booty camp. I’ve taken wine courses, tennis lessons and yoga inversions workshops. Which means I can tell the difference between champagne and prosecco while standing on my head and hitting a killer forehand.

There are still plenty of other activities and hobbies I’m ready to explore, salsa dancing, pottery(?), glass-blowing, I could go on.

One of the more interesting classes I’ve tried my hand at was burlesque booty camp. The class was a hybrid of intro to burlesque and boot camp…as the name would suggest. Each hour-long session would feature a series of movements that combined classic body weight exercises (squats, push-ups, lunges, sit-ups, etc.) with sexy burlesque basics.

Exclusively attended by women, of varying ages, the class was instructed by a woman in her mid-twenties who wore leopard-print harem pants, a bralette, bare feet and a styled high pony with perfect bangs. Every class followed the same series of movements, starting slow with some sassy dance moves to limber up and then building up to a squat paired with a vigorous double-knee slap and slow body roll back to standing.

Each class ended with a hilarious and weirdly empowering exercise. Women would pair up and stand facing each other, both hands raised in front of them, palms pressed against those of their partner, leaning forward, pushing against one another and making small circles with the palms – effectively engaging the core and working the shoulders.

All pairs would line up side by side, creating a human tunnel. Then we would take turns, sexy crawling, growling, gyrating and floor humping our way across the room, under the hands of the human tunnel, as we were enthusiastically cheered on by the women in the tunnel. “Go girl!” “YASSS QUEEN!” “Werk!” It was great for the ego, if a bit hard on the knees.

If you’re looking for a creative way to burn off the decadence of this bittersweet chocolate balsamic pot de crème, might I suggest a push-up paired with a sensual floor-hump? Just an idea.

Chocolate Balsamic Pots de Crème

5 from 3 votes

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Chocolate Balsamic Pots de Creme

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Course: Dessert

Cuisine: French

Keyword: Chocolate Balsamic Pot de Crème

Servings: 6 servings

Ingredients

• 6 large egg yolks
• ¼ cup sugar
• Pinch salt
• 1½ cups whipping cream
• ½ cup milk
• 5 oz 150 g bittersweet chocolate, ideally around 72% cocoa, finely chopped
• 1 tbsp high-quality balsamic vinegar

Instructions

1. Preheat oven to 325°F.

2. Whisk egg yolks, 1 tbsp sugar and salt in a large bowl until smooth. Reserve.

3. Combine whipping cream and milk with remaining 3 tbsp sugar in a medium pot and bring just to a simmer. Remove from heat, add chocolate, let stand 2 minutes to melt, then stir until smooth. Stir in balsamic vinegar.

4. Whisking constantly, slowly add chocolate mixture to egg mixture until fully combined. Divide between 6 small ovenproof baking dishes. Cover each dish tightly with foil and place in a baking pan. Pour enough boiling water in the baking pan to come about halfway up the sides of the baking dishes.

5. Bake for 30 minutes or until custard is set but wiggles evenly when bumped. Serve warm, or chill until serving and serve cold.

Recipe Notes

Recipe from: Mott, Eshun. “Bittersweet Chocolate Balsamic Pots de Crème.” Food & Drink. Winter 2015.