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WedBrilliant is growing quickly and I’m tasting the sweet, sweet taste of success. We’re up to about 700 fabulous vendors who are bidding on the wedding needs of couples throughout the nation and we haven’t even been around for a year yet. That kind of success and forward movement keeps me energized as an entrepreneur and I’m excited to see what the coming year brings!

Thanksgiving has come and gone and despite my wish for things to slow down this time of the year, we’re into the full swing of holiday season. Our Thanksgiving was the perfect mix this year. We invited my best friend and her boyfriend to come join us, so it was fun to have guests, but totally low-key at the same time.

Chocolate layer

Chocolate layer complete!

I decided to try a new take on an autumn dessert and not use pumpkin. {Now, don’t get me wrong, I love pumpkin and it’s been tastifying our waffles, breads and cookies for weeks now!} But, really, the Dark Chocolate Salted Caramel Pots de Creme that I made a couple days ago for Thanksgiving dessert have made me forget that pumpkin ever existed. We loved the combination of sweet and salty, creamy delicious taste and I loved the relative ease in making them! Thanks to The Kitchen McCabe for the original recipe and inspiration! Here’s my very slightly adjusted take on the delicious Dark Chocolate Salted Caramel Pots de Creme:


  • 1 C. Heavy Cream
  • 1/2 C. Good quality Dark Chocolate (I used chocolate chips!)
  • 2 T. Sugar
  • 2 Egg Yolks
  • 1/2 t. Vanilla
  • 1/2 C. Sugar
  • 2 T. Water
  • 1 1/4 C. Heavy Cream
  • 1/2 t. Coarse Salt
  • 3 Egg Yolks
  • 1 C. Heavy Cream, whipped to stiff peaks
  • Cocoa Powder or Cinnamon for dusting



  1. Heat the 1 C. heavy cream, chocolate, and 2 T. sugar in a saucepan over medium/high heat, whisking until the chocolate is completely melted.
  2. In a small bowl, beat the 2 egg yolks lightly with the whisk. Pour about 1/4 C. of the chocolate mixture in a slow, steady stream, into the egg yolks while whisking constantly to temper.
  3. Add the egg yolk mixture into the chocolate mixture and combine.
  4. Heat the saucepan over medium heat, whisking constantly, until the mixture just thickens and bubbles. (It just takes a minute or two, so stay close!) Do not cook too long or eggs will curdle.
  5. Remove from heat, whisk in the vanilla, and divide the chocolate pudding between 6 small dishes (I used my china tea cups!). Tap the dishes gently on the counter to settle the pudding and help the top even out.
  6. Refrigerate the dishes while you make the caramel pudding.


  1. Place the 1/2 C. Sugar and 2 T. water in a saucepan. Bring to a boil, stirring to dissolve sugar. Brush the sides of the pan down with a wet pastry brush to prevent sugar crystals from forming.
  2. The sugar will begin to caramelize after a few minutes. Do not stir, but swirl to help evenly caramelize.
  3. Heat the 1 1/4 C. cream in the microwave until hot.
  4. As soon as the caramel is golden brown, pour about half of the heavy cream in. The mixture will bubble quite furiously; make sure to not let it bubble up and out of your saucepan. When the bubbling starts to die down, add in the rest of the cream and salt, and whisk until the mixture is smooth.
  5. Remove from heatYum!.
  6. In a small bowl, lightly beat the 3 egg yolks with the whisk. In a slow, steady stream, pour or spoon in about 1/2 C. of the caramel cream, whisking constantly.
  7. Whisk the tempered egg mixture back in the the saucepan with the caramel cream and bring back to a boil slowly, whisking constantly.
  8. As soon as the mixture begins to bubble and thicken, remove from heat.
  9. Divide between the 6 dishes and tap to settle the pudding.
  10. Refrigerate for a few hours, or until cold and set.
  11. Top each pudding with a dollop of whipped cream, a dusting of cocoa powder, or another appropriate garnish!
  12. Enjoy!