To my mother,
Thank you for anything and everything you do for me. I appreciate it all, even if I don't express it to you nearly enough. You're my editor. You're my shoulder to lean on. You're my source of wisdom. You're my mentor. You're my friend. But most of all, you're my mother and I love you, forever and always.
Thank you for letting me move back home while I'm in between places. I know I never seem to make my bed and my room is always a mess. I know the kitchen is always covered in a thin, immovable layer of powdered sugar and flour and it's totally my fault. I know, in my 22 years of life, I haven't quite figured out that my dirty clothes go in the laundry basket instead of on the floor.
Thank you for understanding this is a difficult concept for me.
I can't express my appreciation to you for allowing me to take as much time as I need to figure out what I want to do with my life. You don't rush me or push me towards one direction over another. You listen to me thoughtfully and try to help me figure out where I belong. Thank you for supporting me, no matter what my "career of the day" happens to be.
I love you because I can count on you to watch every romantic comedy with me, no matter how awful or cheesy it may be. I love you because you support my obsessive baking even when we're all watching our calories. I love you because we both have lofty dreams of being gardeners even though we can't be bothered to weed our vegetables once we plant them.
But most of all, I love you for being the kind of mother I can only hope to be someday. Happy Mother's Day!
These Chocolate Raspberry Pots de Creme are dark, decadent, and rich. Dark chocolate is melted and mixed into a base of cream cheese. Raspberries are then infused into the chocolate, bringing a touch of sweetness and a new dimension of flavor. These pots are not for the faint of heart. If you are wary of such a dark and decadent dessert, feel free to use a semi-sweet or even milk chocolate to cut the bitterness of the dark chocolate. It will give it more sweetness and a lighter tone.
Chocolate Raspberry Pots de Creme
Adapted from Chocolat
Yields 6 servings
3/4 cup dark (or semisweet) chocolate
8 ounces light cream cheese, room temperature (I used Neufchatel)
1/3 cup raspberries, fresh or frozen
In a medium saucepan, melt the chocolate over low heat. Remove from heat and mix in the cream cheese, stirring until smooth and well blended. Mash in the raspberries until they release juices and break apart. Stir until smooth.
Serve in small dishes, hot or chilled.