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Chocolate Pots de Creme Recipe

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This recipe for Chocolate Pots de Creme, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Taylor
Added: Friday, August 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c heavy cream
6 squares (6oz each) semisweet chocolate, chopped
1/4 c dark rum or kahlua
6 egg yolks
3 tbsp sugar

Whipping cream for garnish

Directions:
Directions:
Place rack in center of oven and preheat oven to 325'F. In a saucepan, over medium-low heat, whisk heavy cream, chocolate and rum until chocolate has melted. In a medium bowl, whisk egg yolks and sugar until combined. Slowly whisk hot cream into eggs. Divide mixture among eight 6 oz ramekins. Place filled ramekins in roasting pan. Carefully pour hot water into pan; water should reach halfway up the side of the ramekins. Bake custards until just set around edges, about 25 minutes. Remove ramekins from water and place in refrigerator for 3 hours or until completely chilled. Garnish with whipped cream.

Number Of Servings:
Number Of Servings:
8

 

 

 

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