Thursday, June 11, 2015

Chocolate Pot de Creme



Chocolate Pot de Creme

  • 8 ounces semisweet chocolate, chopped
  • 1 1/2 cups whole milk (I've substituted 2% with success as well)
  • 1 cup heavy cream
  • 6 egg yolks
  • 5 tablespoons white sugar
  • 1/4 teaspoon salt


  1. Place chopped chocolate into a blender.
  2. Whisk together the remaining ingredients and heat in a heavy-bottomed saucepan over medium-low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and almost boiling.
  3. Pour the hot mixture into the blender over the chocolate. Cover and blend until smooth, scraping down the sides as needed. Hold a kitchen towel over the lid of the blender to be safe, everything will be hot.
  4. Divide the mixture among 6-8 ramekins or small cups and refrigerate until set, about 3 hours. Top with whipped cream before serving.



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