Chocolate Pots De Creme

 

Ingredients:

1

Cup

Half and half or light cream

4

Oz

Sweet baking chocolate, coarsely chopped

2

Tsp

Sugar

3

 

Egg yolk, lightly beaten

½

Tsp

Vanilla

Caramelized Shards (optional)

2

Tbl

Slivered almonds

1/3

Cup

Sugar

½

Tsp

Hot water

Directions:

In a small saucepan combine the half and half or light cream, sweet baking chocolate, and sugar. Cook and stir until mixture reaches a full boil and thickens. Gradually stir about half of the hot mixture into the beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Cook and stir over low heat for 2 minutes. Remove pan from heat, stir in vanilla. Pour into 6 pots de crème cups or small dessert bowls. Cover and chill in the refrigerator for 2-24 hours. If desired, top with caramelized shards or slivered almonds.

Caramelized Shards: Preheat oven to 350º. Line a cookie sheet with foil, coat foil with nonstick cooking spray, Sprinkle slivered almonds onto prepared foil. Bake for 6-8 minutes or until lightly toasted.

Place 1/3 cup sugar in a small skillet over medium heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Reduce heat to low. Cook for 2 minutes more or  until sugar is melted and golden in color, stir as needed. Remove pan from heat and stir in hot water. Immediately pour over nuts on baking pan. Let cool for 1 minute. Using 2 forks, gently pull the caramel as thin as possible, lifting up slightly as you pull. Let cool completely on foil, Break into pieces store tightly covered until ready to use.

 

Yields

6 servings

 

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