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Recipe: Chocolate Pots De Creme
Similar Categories: Chocolate, Pots, Creme
1 cup half-and-half or light cream
1 4-ounce package sweet baking chocolate, coarsely chopped
2 tsp sugar
3 large egg yolks, slightly beaten
1/2 tsp vanilla
1 recipe Caramelized Shards (optional) (see below)
1. In a heavy small saucepan combine the half-and-half or light cream,
chocolate, and sugar. Cook and stir over medium heat about 10 minutes or
until mixture reaches a full boil and thickens.
2. Gradually stir about half of the hot mixture into the beaten egg yolks.
Return all of the egg yolk mixture to the saucepan. Cook and stir over low
heat for 2 minutes. Remove from heat; stir in vanilla. Pour chocolate
mixture into 4 or 6 pots de creme cups or small dessert dishes. Cover and
chill for 2 to 24 hours. If desired, top with Caramelized Shards.
3. Makes 4 to 6 servings. (Nutrition facts are without shards.)
Caramelized Shards
1. Preheat oven to 350 degree F. Line a cookie sheet with aluminum foil;
coat foil with nonstick cooking spray. Sprinkle 1 tablespoon slivered
almonds onto prepared foil. Bake in preheated oven 6 to 8 minutes or until
lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet.
Heat over medium-high heat until sugar begins to melt, shaking skillet
occasionally to heat sugar evenly. Do not stir. When sugar begins to melt,
reduce heat to low. Cook for 2 minutes more or until sugar is melted and
lightly golden, stirring as needed with a wooden spoon. Remove pan from
heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot
baking sheet. Let cool for 1 minute. Using 2 forks, gently pull caramel as
thinly as possible, lifting up slightly as you pull. Let cool thoroughly on
foil. Break into pieces; store tightly covered up to 3 days.
Servings: 4
Preparation time: 2 hours and 15 minutes
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