Pots De Creme Au Chocolat |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A quick and easy version of a French classic. Ingredients:
1 c. heavy cream |
4 oz. bittersweet chocolate, chopped |
2 t. sugar |
2 egg yolks |
1 t. vanilla extract |
whipped cream for garnish |
Directions:
1. Put the chocolate, vanilla, and yolks in a blender. Bring the cream just beneath the boiling point, turn the blender on, and pour into the blender in a slow stream (you don't want it to splash out on you). When all is added, blend (the cream cooks the egg yolks) for a couple of minutes.
2. Pour into serving dishes (I serve this in stemware for company, but custard cups or ramekins will do as well) and cover with saran wrap. Refrigerate for an hour, top with whipped cream and serve.
3. Note: The better the chocolate, the better the product. The original recipe for this I was given called for chocolate chips, and you definitely get a good dessert, but try it with 70% chocolate liquor bittersweet, like Valrhona.
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