Potted Plant Cremeux #SundayFunday

Tomorrow is April Fools' Day. And though I am first to admit that I don't really have a sense of humor or ardent appreciation for pranks, I thought it would be fun to ask the Sunday Funday bloggers to join me in creating some culinary tricks.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Since I am hosting this week, I suggested to the group: "Calling all pranksters! April Fools' Day is right around the corner. Let's share foods that look like something but are actually something else. Think sushi rolls with Rice Krispies and fruit roll-ups instead of rice and seaweed or cakes that look like wax-covered gouda. This is completely open to your interpretation. Be creative and join me!"

Here are the Sunday Funday pranksters' offerings...

• April Fools Calzone Donut by Amy's Cooking Adventures

• April Fools' Day Chicken Nuggets & French Fries by Sneha's Recipe

• Big Ice Cream Taco by Karen's Kitchen Stories

• Grogu's Frog Egg Dessert by Palatable Pastime

• Hot Beef Sundae by A Day in the Life on the Farm

• My Ideal Birthday "Cake" by Food Lust People Love

• Potted Plant Cremeux by Culinary Cam (you're here)

Potted Plant Cremeux

I love making cremeux because it's super simple though your guests will think it's difficult. And for this event, I covered the top in brownie crumble (for one version) and cacao nibs (for another, photographed) and put a flower in the jar. I did wrap the stem in plastic wrap so that none of the flower actually touches the part that you will be eating. You could use edible flowers instead, but I wanted the look of a potted tulip plant! April Fools'!

Ingredients

• 1-1/2 cups organic heavy whipping cream

• 2-1/2 cups dark or semisweet chocolate chips or chunks

• 1-1/2 cups thick Greek yogurt

• Also needed: jars, brownie crumbles (I used leftover Salted Mexican Hot Chocolate Brownies) or cacao nibs, long-stemmed flower, plastic wrap

Procedure

Place whipping cream in a medium saucepan. Heat until it begins to steam on the edges. Remove the pan from the heat, and drop the chocolate into the cream. Make sure the chocolate is completely submerged in the hot cream. Let stand for three minutes. Then whisk until smooth. Stir in the yogurt and whisk until well-combined.

Spoon the chocolate mixture into your serving jars. Cover with plastic wrap and let cool. Then refrigerate for at least four hours.

When you are ready to serve, spread brownie crumbles or cacao nibs over the top to mimic dirt. Then wrap your flower stem in plastic wrap and press it into the cremeux. Serve immediately.

That's a wrap for my April Fools' Day offering. The Sunday Funday group will be back next week, celebrating National Beer Day. Say tuned for some tasty recipes that uses beer in it or pairs well with beer.