Saturday, January 31, 2015

Chocolate Pots of Creme

1 cup heavy cream
2 extra large eggs
1 teaspoon vanilla
6 ounces semi-sweet chocolate pieces (use Lindt 70% cocoa smooth, dark bars, which are found in candy aisle. Each bar is 3.5 ounces. You can use two whole bars for a richer dessert.)
Use ramekins or pretty shot glasses to serve.
Bring heavy cream almost to a boil. In a small bowl, beat eggs and vanilla together. Place chocolate pieces in food processor or blender. When milk starts to come to a boil, pour egg through food processor tube and add hot milk. Mix well using the steel blade. Stop machine and scrape down little pieces of chocolate that didn't melt. Combine well.

Pour mixture into a 4-cup measuring cup. This will allow you to carefully pour the chocolate cream into small cups. (You will get 4-6 cups of cream out of this.) Cover each cup with plastic wrap and refrigerate for several hours. When firm and ready to serve, top each cup with whipped cream.  Makes 6 small servings.

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