Saturday, February 12, 2011
Chocolate Pots de Creme
1-1/4c. of half & half
3 oz.bittersweet chocolate,chopped
1/4 c. sugar
3 egg yolks
1/2 tsp. vanilla
1 tbsp. unsweetened cocoa
pinch of salt
fresh whipped cream
Preheat oven to 300 degrees.Bring a kettle of water to a boil,and set aside.
In a small saucepan,heat half & half until it simmers.Remove from heat and add chocolate and sugar.Let stand 5 minutes.
In another bowl,stir together yolks,vanilla,cocoa,salt & Frangelico.
With a fork,stir the chocolate/sugar mixture together.Gradually add to the yolk mixture.Pour through a fine sieve into a measuring cup.
Place 4 (4oz.) ramekins into a shallow roasting pan and pour in the water from the kettle until it reaches halfway up the side of the ramekins.Place(carefully) into the oven and bake for 30 minutes.Remove from the oven,and cool slightly.
Cover with plastic wrap and refrigerate until ready to serve.Serve with whipped cream on top.