Yeah, it's probably not such a great idea--but knowing that gossip about me is out there, just a few clicks away--it's just too tempting.
One writer on one site said she wanted to nominate me "sweet agent of the year."
Very pleased, I posted this to my Facebook status.
"Maybe it was a pun on all the dessert recipes you talk about," a Mr. Colin P. Hill quipped.
Well--yes. Quite possibly.
Also, I've noticed that a number of blogs are writing about techniques for dealing with rejection, and that,as a writer, you will inevitably be rejected--at least a few times, even if your books go on to become international bestsellers.
That's all well and good, but my Gatekeeper-endorsed technique involves egg yolks, blenders, and much more immediate gratification.
Now, keep in mind that Gatekeeper is 1) lazy as can be in the kitchen, 2) not usually a fan of cooking with crazy culinary technology* and 3) addicted to chocolate, like any reasonable human being. Theobromine = reliable happiness.
And everyone always seems to assume I slaved for hours over these things. Try fifteen minutes plus fridge time. (If you want something even easier, try this.)
Note that this could probably also be made with bitter baking chocolate and Stevia, Splenda, or packets of Equal you steal from Starbucks.
You will need:
Six pots de creme pots, footed dessert dishes, ramekins, small bowls, chocolate bowls**, pretty little mugs, teacups (cute presentation, if you serve with the saucer), pretty glass cups, or tupperwares. You could also hollow out half-oranges (just make sure to slice the bottom so they'll sit upright in the fridge) and grate zest on top. I thought about adding Dixie cups to the list, but they might melt under pressure. And get wax in your chocolate.
You'll also need a blender, and:
3/4 pound semi-sweet or dark chocolate chips--I like Ghirardelli.
1 1/2 teaspoons vanilla
1/16 teaspoon salt
1 1/2 cups heavy cream. Note that Trader Joe's soy creamer also, amazingly, works.
6 egg yolks
Put in blender: chocolate + vanilla + salt.
Put the cream over medium heat (could probably also nuke, but be careful) until it just begins to boil. Pour over chocolate & etc. in blender. Blend until very smooth. Add egg yolks. Blend again. (This does have to be two steps--or the egg yolks will cook and look scrambled. Ew.)
Pour into containers of your choosing. Fridge those for four hours, and you will have an easy, creamy, fancy-seeming, dinner party-worthy, very, very chocolate-y dessert. Satisfying even for the "I must have dark chocolate at all times" chocolate-lovers.
This was adapted for ease and ingredient-findability from GourmetSleuth.com. They suggest chocolate in slab form that you cut into tiny chunks yourself. Ha! Ha! I mean, I'm good with a knife and all (especially serrated ones) but--really? Really Gourmet Sleuth? Yeah. Not gonna happen.
* However, I do have a heatproof silicone spatula, and it is one of my favorite inventions ever. I use it to stir-fry. I mean, how cool is that? You can scrape liquid/sauce off the bottom of a frying pan over high heat and not end up with a flat spatula and a rubber-scented dinner. You can also use it to spread a very thin layer of oil over the entire pan, thus using less. Seriously: if someone who works in the arts says it's worth the money--it is. Try finding one on Ebay.
** Temper chocolate, let it cool a little, spray a balloon with non-stick spray and dip the bottom part into the chocolate in a bowl shape. Then set them on cookie sheets lined with waxed paper and put 'em in the fridge. Note that the chocolate must not be too hot, and you really should not use water balloons, which are designed to pop easily. I managed to get chocolate all over my cousin's ceiling, behind her display plates, in the light fixtures, behind the fridge, under the cabinets...you get the idea. Don't do that. Once the chocolate is solidified, pop the balloons and peel them out. Lots of work, but they turn out very pretty, especially when filled with pots de creme. See below.