Dark chocolate Champagne pots de creme

A great way to incorporate sparking wine in dessert

Dark chocolate champagne pots de creme.
Dark chocolate champagne pots de creme.

Pots de creme are a genius dessert. They totally look (and sound) fancy, but they're really just a simple chocolate custard that can be quickly whipped up in your blender.

This particular version also happens to be a handy way to use up any leftover bubbly that might be kicking around after your New Year's Eve celebrations, or a convenient excuse to crack open a fresh bottle to keep the party going.

1/2 cup heavy cream, plus more for serving
3/4 cup sparkling white wine
1 3/4 cups (300 g) finely chopped bittersweet chocolate
4 large eggs
1/4 tsp salt

In a small saucepan over medium heat, whisk together 1/2 cup heavy cream and sparkling wine, and heat until steam starts to rise, but before bubbles form. Remove from heat.

In a blender, combine the chocolate, eggs, and salt, and pulse 5 to 7 times, or until the chocolate chips are finely chopped and eggs are frothy.

Turn the blender on low speed, and slowly pour in the hot cream mixture in a steady stream. Continue blending for another 1 to 2 minutes. The heat of the cream will melt the chocolate, creating a smooth, thick custard.

Divide the custard between 8 serving dishes (you can use small mason jars, ramekins, pretty tea cups, fancy glassware or whatever else catches your eye). Arrange the filled dishes on a tray, cover tightly with plastic wrap and refrigerate for at least 2 to 3 hours, or until firm.

Just before serving, top off each pot de creme with a generous dollop of whipped cream.