|Chocolate Ginger Pots de Crème by @jakecohen
With scallops, steak and risotto on the menu, you don’t want to be stressed thinking about dessert too. Enter the magical pot de crème. This custard-based ganache is steeped with ginger for some floral spice to heat things up. The best part? You can make it the night before, so all you have to do is pull them out of the fridge and garnish!
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