Pot de Creme au Chocolat
A silky chilled French chocolate custard served with whipped cream and chocolate curls.
| ¼ lb | German's Sweet Chocolate | melt in double boiler over low heat | gradually stir in until smooth; cool slightly | slowly blend chocolate mixture into egg mixture | pour into pot de crème cups; chill; top to serve |
| 1 Tbsp | sugar | ||||
| ½ cup | heavy cream un-whipped | ||||
| 2 | egg yolks slightly beaten | blend in separate bowl | |||
| ½ tsp | vanilla | ||||
| ½ cup | heavy cream whipped, to serve | ||||
| chocolate curls for garnish | |||||
Every detail, step by step:
Ingredients
- 1/4 lb German’s Sweet Chocolate
- 1 TBSP sugar
- 1/2 cup heavy cream, un-whipped
- 2 egg yolks, slightly beaten
- 1/2 tsp vanilla
- 1/2 cup heavy cream - WHIPPED
- Chocolate curls
Instructions
- Melt chocolate over low heat in a double boiler.
- Gradually stir in the sugar and un-whipped cream until smooth. Remove from heat and allow to cool slightly.
- In a separate bowl, blend egg yolks and vanilla. Slowly blend the chocolate mixture into the egg mixture.
- Pour into small individual pot de crèmes or demitasse cups. Chill mixture. Serve with whipped cream and chocolate curls.