Slow Cooker Chocolate Pot de Creme (with ganache!) Recipe ~ Slow Cooker Recipes

YUM. Chocolate.

I've got a root canal (or two) scheduled in the very near future (you can read about my teeth here. and here. in case you're interested. which you probably shouldn't be, because that's kind of weird. but whatever. you might be a weird person, and that's okay with me. I don't judge.) and so I've decided that I might as well just eat huge bowlfuls of sugar.

and enjoy myself.

Because life is short and modern dentistry is *wonderful*!!

I'm fascinated at how the crockpot can make a delicate dessert when it's used as a bain marie, or water bath. It's both fancy and easy at the same time. Easy Fancy.

that should be a magazine.

The Ingredients.

serves 8

5 egg yolks

2 cups heavy cream

1/2 cup baker's sugar (I like how fine the granules are in baker's sugar)

1 tablespoon vanilla extract (not a typo. a whole tablespoon!)

1/4 cup unsweetened cocoa powder

ganache topping:

1/2 cup chocolate chips

1/2 cup heavy cream

The Directions.

Use a 6-quart slow cooker with an inserted oven-safe dish that fits all the way inside your stoneware. (I use a 1 1/2 quart oval Corningware dish. ) Add water around the dish until reaching the halfway point on the side (about 1/2 to 1 cup of water).

In a mixing bowl, whip together the yolks, cream, sugar, vanilla, and cocoa powder. Pour this mixture into your inserted dish. Cover the slow cooker and cook on high for 2 to 4 hours. Your custard should be set in the center and not too jiggly. Touch it lightly with your finger---you shouldn't get a bunch of gook on your finger.

Unplug your cooker and let it cool for an hour or so, or until you can safely remove the inserted dish. Refrigerate for 2 to 3 hours, or until fully cool.

To make the ganache (this is optional, but it's so good and so easy, you really should just make it and

impress yourself): Melt the chocolate chips in the microwave (not long---30 seconds or so, then add a few at a time--don't scorch the chocolate!), and whisk in the heavy cream until it's fully incorporated. Pour evenly over the top. Return to the refrigerator for ANOTHER 2-3 hours (this is the hard part) before serving.