Pot De Chocolat By Peg Bracken Recipes
POT-DE-CHOCOLAT (BY PEG BRACKEN)
Another one from my favorite cookbook "I Hate to Cook Book," by Peg Braken. Very simple, DELICIOUS, but also VERY rich. So take her advice and serve it in "something small, because it's rich."
Provided by EURrosa1
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in the blender and turn the switch to high speed. Blend it till the racket stops. Pour into small containers and chill three hours before serving.
Nutrition Facts : Calories 308.3, Fat 18.9, SaturatedFat 11.1, Cholesterol 90.5, Sodium 19.6, Carbohydrate 26.3, Fiber 2.5, Sugar 19.9, Protein 3.5
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
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