Chocolate
Pots de Creme Recipe
Ingredients
:
2
cups heavy whipping cream
8
ounces bittersweet chocolate, finely chopped
1
tablespoon instant espresso powder
4
large egg yolks, room temperature
1/4
cup sugar
1/4
teaspoon salt
1
tablespoon vanilla extract
3
cups hot water
Optional:
Whipped cream, grated chocolate and fresh raspberries
How
To Make Chocolate Pots de Creme :
Place
cream, chocolate and espresso in a microwave-safe bowl; microwave on high until
chocolate is melted and cream is hot, 4 minutes. Whisk to combine.
In
a large bowl, whisk egg yolks, sugar and salt until blended but not foamy.
Slowly whisk in cream mixture; stir in extract.
Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands
until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow
cooker. Cook, covered, on low until set, about 4 hours. Remove jars from slow
cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours.
If
desired, top with whipped cream, grated chocolate and raspberries.
Test
Kitchen tips :
Store
leftovers in the refrigerator up to one week.
Serve
with fresh fruit.
Nutrition
Facts :
1
serving: 424 calories, 34g fat (21g saturated fat), 160mg cholesterol, 94mg
sodium, 13g carbohydrate (11g sugars, 1g fiber), 5g protein.