Pots de Crème au Chocolat
A rich, French chocolate custard, topped with whipped cream and shaved chocolate.
Servings: 4
Ingredients
- 2/3 c. half-n-half heated to a boil
- 1 lg. egg room temperature
- 2 T. granulated sugar
- 1 pinch salt
- 1 c. semi-sweet chocolate chips
- 2 T. Grand Marnier or fresh squeezed orange juice
- 1/2 c. Whipping cream
- 1 T. granulated sugar
- Shaved chocolate for garnish if desired
Instructions
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In a blender or food processor combine egg, 2 tablespoons of sugar, a pinch of salt, semisweet chips and liqueur, using the low setting. Pour in boiling hot half-n-half in a slow steady stream. (The hot milk will cook the egg and melt the chocolate.) Process or blend for 1 minute, until smooth.
- Spoon into 4 small champagne glasses, teacups or ramekins and chill.
- When ready to serve, whisk whipping cream and 1 tablespoon sugar until soft peaks form, about 1-2 minutes. Top chocolate filled glasses with whipped cream and garnish each cup with shaved chocolate. Serve with teaspoons.
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