I made these last year for my Lunch Bunch girls. It was very good, very rich, very dark chocolatey but the presentation was outstanding for our Halloween dessert. If you like dark chocolate, these are for you.
Dark Chocolate Graveyard Pots de Crème
More From Sunset
Perp & Cook:
Chill: 30 Minutes
- Calories: 651
- Calories from fat: 68%
- Protein: 7.2g
- Fat: 49g
- Saturated fat: 29g
- Carbohydrate: 51g
- Fiber: 3.3g
- Sodium: 147mg
- Cholesterol: 221mg
- 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 chocolate wafer crumbs
- Tombstone Cookies
- 1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.
- 2. In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) 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. Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.
- Note: Nutritional analysis is per serving with 1 Tombstone Cookie.
This method uses a microwave to heat the cream until it's hot enough to cook and thicken the eggs, but you can always make it on the cooktop. Heat the cream over medium-high heat until it boils, about 6 minutes. Proceed with step 3, but heat the cream-egg mixture as needed in the saucepan until it reaches 160°. Then proceed with step 4.
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