Wednesday, March 5, 2014

Chocolate Pot de Crème by Autumn Golden

Chocolate Pot de Crème
from Better Homes and Gardens Cook Book

Prep: 10 min, Cook: 10 min, Chill: 4hr, Makes: 8 servings

2 c whipping cream
6 oz semisweet chocolate, coarsely chopped
1/3 c sugar
4 beaten egg yolks
1 tsp vanilla

1.  In medium heavy sauce pan combine the whipping cream, chocolate, and sugar.  Cook and stir over medium heat about 10 minutes or until mixture comes to full boil and thickens (If chocolate flecks remain, use a rotary beater or wire whisk to beat mixture until blended).

2.  Gradually stir all of the hot mixture into the beaten egg yolks; stir in vanilla. Divide evenly into 8 sake cups, small cups, pot de crème cups, or 3 oz ramekins.  Cover and chill for 4-24 hours before serving.  Garnish with white chocolate curls or whipped cream. 

*Mocha Pot de creme: Prepare as above, except add 1 Tbsp instant espresso coffee powder or 2 Tbsp instant coffee crystals to whipping cream before heating.

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