Tuesday, October 11, 2011

Pots de Creme

 I made some pots de creme before but this is the first time they came out perfect and thick. The other recipes I've used did not include eggs and I know now that that is a vital component. These are a delicious treat, like a fancy pudding. They are so rich in flavor that it's impossible to overdue, they are a perfect treat to soothe any sweet tooth. 

14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped
2 large eggs, plus 2 yolks
2 1/2 cups whipping cream
1/3 cup coffee-flavored liqueur
1/2 cup prepared whip cream

1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl.
2. Put eggs and yolks in the processor or blender.
3. In a 4-cup glass measure, heat whipping cream in a microwave oven at full power (100%) until cream boils, 3 to 5 minutes.
3. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.
4. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.
5. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.
6. Serve topped with whip cream. Enjoy!

Recipe adapted from: http://www.myrecipes.com/recipe/dark-chocolate-graveyard-pots-de-crme-10000001534860/

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