Chocolate Pots de Crème
Notes: If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating. Serve topped with small spoonfuls of sweetened, softly whipped cream and more finely chopped chocolate.
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- Calories: 286
- Calories from fat: 76%
- Protein: 4.4g
- Fat: 24g
- Saturated fat: 14g
- Carbohydrate: 20g
- Fiber: 0.8g
- Sodium: 25mg
- Cholesterol: 82mg
- 6 ounces bittersweet or semisweet chocolate, chopped (about 1 cup)
- 1 large egg
- 3/4 cup whipping cream
- 1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl.
- 2. Add the egg to the food processor or blender.
- 3. In a 2-cup glass measure, heat whipping cream in a microwave oven at full power (100%) until cream boils, 1 1/2 to 2 minutes.
- 4. 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 just until it reaches 160°, stirring and checking at 15-second intervals.
- 5. Combine hot cream mixture and chopped chocolate in blender or processor; whirl until smooth, about 1 minute.
- 6. Pour chocolate mixture into 4 or 5 ramekins (1/2-cup size). Chill until softly set, 30 to 45 minutes.
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