Chocolate Pots de Creme

I apologize. I really do. This is really unfair, but once you try this Pots de Creme you will be ruined. Nothing will taste this good if you love chocolate. Chocolate Pots de Creme

pots de creme
Quick recipe: Before you put a small saucepan on the heat, whisk 5 egg yolks, 4 TB sugar, 1/8 tsp salt. Add 1 1/2 cups cream and 1/4 cup milk. Whisk and place saucepan over med/ med-low heat for 8 minutes, constantly whisking. When it thickens, pour through a mesh strainer over 7 oz. chopped semisweet chocolate (or chips) in a glass bowl. Let cool a bit. Whisk and pour into 3-4 cups. Let cool about 10 min. Make at least two hours ahead and refrigerate or stick in the freezer (just made)  until you are done making dinner. The custard should be set. If not, wait a few more minutes. If it’s too frozen, leave out for a few minutes. If you are not serving it that night, remove from freezer when set and put in fridge. So, so, so rich. Chocolate Pots de Creme

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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