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Super easy and bursting with fresh summer flavor, even in the middle of winter.
Make the simple syrup by combining water and sugar together in a heavy bottomed sauce pan, stirring until the sugar completely dissolves. Stop stirring and bring mixture to a boil; continue boiling for 1 minute. Remove from heat; reserve.
Combine strawberries, lemon juice, and optional liqueur in a blender; puree until smooth. Add simple syrup to taste. Puree mixture again and then chill it completely. (I put my whole blender jar right into the fridge). When completely chilled, puree one last time.
Next, use your ice cream maker to make it into sorbet (following the manufacturer’s instructions).
Transfer sorbet to an airtight freezer-safe container; freeze for at least 4 hours before serving. Allow to soften at room temperature for 10-15 minutes if it freezes too hard.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!