If you need a rich, little dessert for your Easter menu, these Chocolate Pots de Creme are it. They have lots of chocolate flavor from the rich, creamy custard and are easy to make. You can dress them up or down. I forgot the whipped cream topping. I made these cute little pots, for my Bunco group a couple of weeks ago in my demi tasse cups. You can garnish with berries, too. These are just a little bite of rich, in case you have had to many chocolate eggs or Easter Bunnies and they look so cute on the table.
These little pots come together quickly. First, you melt some good quality chocolate in simmered cream, stirring till melted. I used half and half, and they turned out rich and delicious. Then you whisk the egg yolks, six to be exact, and sugar in a bowl, till thick and pale. Slowly stream some of the hot chocolate mixture into the egg sugar mixture to temper the egg yolks, whisking constantly. (Otherwise you will end up with scrambled eggs. Continue to add the hot liquid to the egg mixture, until all the liquid is incorporated. Be careful not get air into the mixture.
Strain custard over a large strainer into a large measuring cup. Pour custard in to 6, 6 oz ramekins or 8 demitasse cups. You might have some leftover custard to have "samples". Place ramekins in a large baking pan. and pour hot water, halfway up the sides of the ramekins or demi tasse cups. Cover pan with foil with a few holes poked in to let the steam escape. Bake 25-30 min. till outer edge of custard is set. Cool to room temperature, then cover custards, and refrigerate, until serving time. You may make these ahead of time. Garnish with whipped cream and chocolate shavings, or seasonal berries. I forgot the garnish at the last minute, but I know you won't do that. Enjoy!
Chocolate Pots de Crème That Skinny Chick Can Bake
2 cups heavy cream
6 ounces semi-sweet chocolate, chopped
1/4 cup sugar
6 egg yolks
Preheat oven to 300º. Place 6 6-ounce ramekins or 8 demi tasse cups in large baking dish.
Add cream to a saucepan and bring to a simmer. Remove from heat and add chocolate. Stir till chocolate is melted.
Whisk eggs and sugar in a large bowl, till thick and pale. Drizzle a bit of the hot chocolate mixture into eggs to temper, whisking constantly. Continue slowly adding hot liquid while whisking till all liquid is incorporated. Avoid incorporating air into mixture if possible.
Place a fine mesh sieve over a large measuring cup. Strain custard. Pour custard into the ramekins, then pour enough hot water into pan to reach halfway up ramekins. Cover pan with foil and poke a few wholes in foil to allow steam to escape. Bake 25-30 minutes or till outer inch of custard is set. Cool to room temperature, then cover and refrigerate till serving time. Garnish with whipped cream or berries
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