Valentine’s Gala

February 10, 2017

Today in Advanced Baking II we helped Chef Mary Helen set up and prepare for a Valentine’s cooking class that she is hosting tonight. She had 8 couples coming to this cooking class to watch her demo the recipes, cook them themselves, and enjoy some of the foods we helped prepare.

I helped make part of the dessert trio! For dessert was a chocolate trio- a chocolate truffle, pot de creme, and a chocolate caramel mousse. Allie made the mousse and I made the pot de creme, it was super smooth, creamy, and AMAZING!

Pot De Creme:


  • 3/4 cup Heavy cream
  • 3/4 cup Milk
  • 6 Egg yolks
  • 2 cups Semi-sweet chocolate
  • 2 tsp Vanilla
  • 2 tbsp Kahlua


  1. Heat heavy cream and milk in a medium sauce pan over medium high heat.
  2. Combine egg yolks and chocolate in a blender.
  3. Slowly pour in the scalded milk mixture, while the blender is going on low.
  4. Blend until mixture is completely smooth.
  5. Pour into ramekins and chill for at least two hours before serving.

The pot de creme was my favorite part of the chocolate trio! (not just because I made it either. Ha) There was some extra pot de creme left over after filling up all the ramekins needed for the dinner, I took it back to my dorm and savored it!


After that we helped set up each station with the appropriate equipment. I also helped set up Chef Mary Helen’s station for the demos.

Before the end of class we turned in our sketch for our themed cupcakes. I decided to do a Breakfast at Tiffany’s theme for my cupcakes and wedding cake! I can’t wait to make them in the weeks to come!

Next week is King Cakes and recipe testing for our cupcakes!

~Holly O

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