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Recipe: Chocolate Pots De Creme
Similar Categories: Chocolate, Pots, Creme
Chocolate Pots De Creme
Yield: 2 servings
1/2 c Light Cream
2 oz German Cooking Chocolate *
1 1/2 ts Sugar
Dash Salt
2 Large Beaten Egg Yolks
1/4 ts Vanilla
Whipped Cream (Opt.)
* German cooking chocolate should be coarsely chopped.
~---
~-- In a small nonmetal bowl stir together light cream, chopped
chocolate, sugar and salt. Micro-cook, uncovered, on 100% power
about 1 1/2 minutes or till chocolate is melted, stirring every 30
seconds. Stir about HALF of the hot mixture into the beaten egg
yolks. Return all to the bowl, mixing well. Micro-cook, uncovered,
on 50% power for 2 to 3 minutes or till thickened, stirring every 30
seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce
custard cups. Cover and chill for several hours or till firm.
Garnish with whipped cream, if desired.
Yield: 2 servings
1/2 c Light Cream
2 oz German Cooking Chocolate *
1 1/2 ts Sugar
Dash Salt
2 Large Beaten Egg Yolks
1/4 ts Vanilla
Whipped Cream (Opt.)
* German cooking chocolate should be coarsely chopped.
~---
~-- In a small nonmetal bowl stir together light cream, chopped
chocolate, sugar and salt. Micro-cook, uncovered, on 100% power
about 1 1/2 minutes or till chocolate is melted, stirring every 30
seconds. Stir about HALF of the hot mixture into the beaten egg
yolks. Return all to the bowl, mixing well. Micro-cook, uncovered,
on 50% power for 2 to 3 minutes or till thickened, stirring every 30
seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce
custard cups. Cover and chill for several hours or till firm.
Garnish with whipped cream, if desired.
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