Pumpkin Chocolate PDC 2

Happy Halloween my friends!  The bewitching hour is upon us.  Who has plans for tonight?  Party?  Trick or treating?  Stuffing your face with pizza and candy while you watch the scariest movies Netflix Streaming has to offer?  Just me?  Okay.

Pumpkin Chocolate PDC 4
If you do find yourself in the mood for a decadent and devilish dessert, I have just the thing for you.  Pumpkin pots de creme with a chocolate ganache cap.  Rich and sweet and perfectly adult.  I have seen so many great kid’s Halloween desserts on the Internets lately (some of them are incredible), but I thought a nice adult Halloween dessert would be in order.  Not to say kid’s won’t like it; but I have a feeling you will be the one licking the bowl clean this year.  😉

Pumpkin Chocolate PDC 3
A variation of my Sweet Potato Pots de Creme from two years ago, this one features pumpkin puree, cardamom, and pinch of sea salt for variation.  Plus, that dark chocolate ganache is the perfect compliment; thick and rich and bittersweet to compliment the earthy custard below.  An elegantly ghoulish dessert for this Halloween night.

Pumpkin Chocolate PDC 1

I wish you all a safe and happy All Hallow’s Eve!  And, for fun, check out this great article from howstuffworks.com on the history of trick or treating.  Happy Halloween!  THG

Pumpkin Pots de Creme with Chocolate Ganache
Serves 6
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Ingredients
  1. 1 1/2 cups plus 3 Tbsp. heavy cream
  2. 1 vanilla bean, split and seeds scraped
  3. 1 cinnamon stick
  4. 5 egg yolks at room temperature
  5. 1/3 cup sugar
  6. 2/3 cup pumpkin puree
  7. 1/2 tsp. ground cardamom
  8. 1/2 tsp. sea salt
  9. 1/4 tsp. ground nutmeg
  10. 5 oz. dark chocolate, broken into small pieces
Instructions
  1. Preheat oven to 300 F.
  2. In a small saucepan, heat 1 1/2 cups heavy cream, vanilla pod and beans, and cinnamon stick over medium-high heat until bubbles just begin to form around the edges. Remove from heat and let spices steep for 15 minutes.
  3. In the meantime, whip egg yolks and sugar together until thick and ribboned. Remove cinnamon stick and vanilla pod from the cream mixture. Slowly pour hot cream mixture into the egg yolks, whisking constantly to prevent cooking the eggs. Once cream is mixed in, add pumpkin puree and mix throughly. Add cardamom, sea salt and nutmeg and mix.
  4. Place 6 small ramekins or teacups in the bottom of a roasting pan. Pour custard mixture into the ramekins, leaving about 1/2 of space. Add hot water to the roasting pan so that the bottom 2/3 of the ramekins are submerged.
  5. Bake ramekins in roasting pan in the middle of the oven for about 30-45 minutes, until sides are set and center is still slightly wobbly. Remove ramekins from water bath and refrigerate until set, about 2 hours.
  6. Heat remaining 3 Tbsp. heavy cream in the microwave, about 30 seconds (mind that it doesn't overflow). Place chocolate pieces in a heatproof bowl. Immediately pour hot cream over chocolate and stir until chocolate is fully melted and glossy. Spoon chocolate over set pots de creme and smooth the tops. Refrigerate until ready to serve.
The Humble Gourmet http://www.thehumblegourmet.com/

 

  • My SF Kitchen

    *drool* this looks amazing!!

    • http://www.thehumblegourmet.com The Humble Gourmet

      Thanks!

  • Melissa AuClair

    This looks super good. I’ve been a little taken with everything pumpkin this year-pumpkin bread, pumpkin cookies, pumpkin soup- but I haven’t tried something like your pumpkin pots with ganache :) thank you.

    • http://www.thehumblegourmet.com The Humble Gourmet

      Thank you! The pumpkin and chocolate combo is great…it really compliments the earthiness of the pumpkin.