Chocolate Pot de Creme Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 bar good chocolate (I use half milk, half bittersweet, try to find a European bar such as Lindt or Milka)
2 tbsp. sugar
1/2 c. cream
2 egg yolks, slightly beaten
1/2 tsp pure vanilla extract
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Directions: |
Directions:Break chocolate bar into pieces. Heat chocolate, sugar and cream over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Gradually beat this mixture into egg yolks (in separate bowl...and slowly!...don't want to scramble your eggs!) Stir in vanilla. Pour into small ramekin dishes. Chill for several hours. (let the mixture cool for a while beforehand...then cover each ramekin with plastic wrap and chill in fridge) |
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Personal
Notes: |
Personal
Notes: This is an amazing dessert...a small portion yet indulgent. The recipe comes from the 1969 Betty Crocker cookbook. I love the simplicity of the ingredients.You can find small white ramekins for fairly inexpensive. I always double the recipe and it makes 8-10. I have served it with sliced strawberries fanned on top, other times with a a few fresh raspberries and also with whipped cream and chocolate shavings with a pirouline cookie on the side. The great part about serving this for a dinner party is that you can make it the night before and leave it in the fridge until you are ready to serve. One of my favorite ever meals was a combination of apricot glazed salmon served over quinoa, the watermelon fennel salad (both of these are included in this cookbook) and chocolate pot de creme for dessert.
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