lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, December 16, 2013

Chocolate Pots de Creme

Chocolate Pots de Creme
I made a dish years ago that was very similar to these from the first ever Next Food Network Stars, Dan and Steve. They tasted like a chocolate truffle and were the perfect end to a meal. These chocolate pots de crème from King Arthur Flour are easy to make and have a similar chocolate truffle flavor.   They are rich, decadent and full of chocolate flavor.  A little goes a long way, so china coffee cups are the perfect serving vessel.  These are fantastic dessert to serve for a crowd because you just pull them out of the fridge and toss a couple berries on top, they look impressive, but they are easy to serve. 
Chocolate Pots de Creme

2 cups semisweet chocolate chips
¼ teaspoon salt
¼ cup sugar
2 large eggs, at room temperature
2 cups heavy cream
2 teaspoons vanilla extract

Place the chocolate chips, salt, and sugar in a food processor and pulse until finely ground. Add the eggs and pulse just until the mixture is smooth.

Heat the cream in a two cup measure in the microwave until bubbles just begin to form, about 4 minutes. Turn on the processor, slowly add the cream and vanilla. Scrape down the sides of the container if necessary. Divide into 8 individual serving cups. Cover with plastic wrap and refrigerate until firm, at least 2 hours.

Serve with fresh berries or whipped cream.
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