A chocolate pots de creme recipe is a chocolate custard that is typically made with heavy cream and eggs. It is cooked in a water bath and then chilled before serving.
German cooking chocolate should be coarsely chopped.
~In a small nonmetal bowl stir together light cream, chopped chocolate,sugar and salt.
Micro-cook, uncovered, on 100% power about 1 1/2 minutesor till chocolate is melted, stirring every 30 seconds.
Stir about HALFof the hot mixture into the beaten egg yolks.
Return all to the bowl,mixing well.
Micro-cook, uncovered, on 50% power for 2 to 3 minutes ortill thickened, stirring every 30 seconds.
Stir in vanilla.
Pour into 2pot de creme cups or 6-ounce custard cups.
Cover and chill for severalhours or till firm.
Garnish with whipped cream, if desired.
NOTE:~SELECTING THE RIGHT CHOCOLATE:You'll find three basic types of chocolatein the baking supplies department of most supermarketssemisweetchocolate, unsweetened chocolate, and sweet chocolate.
The semisweetchocolate is made from chocolate that is just slightly sweetened withsugar.
Unsweetened chocolate is the original baking or cooking chocolateand has no added flavorings or sugar.
And sweet chocolate, such as theGerman cooking chocolate used in the Chocolate Pots de Creme recipe, ischocolate mixed with sugar and sometimes additional cocoa butter orflavorings.
Ingredients
Directions
German cooking chocolate should be coarsely chopped.
~In a small nonmetal bowl stir together light cream, chopped chocolate,sugar and salt.
Micro-cook, uncovered, on 100% power about 1 1/2 minutesor till chocolate is melted, stirring every 30 seconds.
Stir about HALFof the hot mixture into the beaten egg yolks.
Return all to the bowl,mixing well.
Micro-cook, uncovered, on 50% power for 2 to 3 minutes ortill thickened, stirring every 30 seconds.
Stir in vanilla.
Pour into 2pot de creme cups or 6-ounce custard cups.
Cover and chill for severalhours or till firm.
Garnish with whipped cream, if desired.
NOTE:~SELECTING THE RIGHT CHOCOLATE:You'll find three basic types of chocolatein the baking supplies department of most supermarketssemisweetchocolate, unsweetened chocolate, and sweet chocolate.
The semisweetchocolate is made from chocolate that is just slightly sweetened withsugar.
Unsweetened chocolate is the original baking or cooking chocolateand has no added flavorings or sugar.
And sweet chocolate, such as theGerman cooking chocolate used in the Chocolate Pots de Creme recipe, ischocolate mixed with sugar and sometimes additional cocoa butter orflavorings.
