Mocha Creams with Raspberries |
|
 |
Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 4 |
|
This is a recipe I found in a magazine and played with a little; my fiancee says it is deefinately a keeper. These are pretty quick to make, and very tasty. Ingredients:
1 1/3 cups heavy cream |
2 teaspoons espresso powder |
2 ounces semisweet chocolate |
1 tablespoon granulated sugar |
4 egg yolks |
raspberries |
whipped cream |
Directions:
1. Preheat oven to 350 degrees.
2. Heat cream to steaming in a small pan.
3. Stir in espresso powder, chocolate, and sugar.
4. Whisk in egg yolks.
5. Pour the mixture into pudding cups; this makes enough for 4 small or 2 large creams.
6. Place the cups in a larger pan.
7. Add hot water to the pan; the water should be about halfway up the pudding cups.
8. Cover the pan with tin foil.
9. Bake for 30 minutes.
10. Remove from oven and refrigerate until set.
11. Just before serving, top with raspberries and whipped cream.
|
|