Chocolate Pots De Creme For 2
Directions place the chocolate in a blender.
Chocolate pots de creme for 2. Do not bring up to a boil just warm up enough to melt the chocolate. Place 2 teacups in the center of a baking dish. Bring 1 4 cup plus 2 tbsp of heavy cream espresso and vanilla to a simmer in a small saucepan.
Whisk in warm chocolate mixture in a slow stream whisking constantly. Divide custard between cups and fill pan with enough boiling water to reach halfway up the sides of the teacups. Step 1 preheat your oven to 325f 160c with a rack in the middle.
Cover and refrigerate at least 2 hours until set and cold. 3 pour chocolate mixture into 2 small dessert bowls. Put the chocolate into a medium bowl.
Whip the remaining 1 2 cup cream and the. Ingredients 2 large eggs 2 cups fat free milk cup sugar cup unsweetened cocoa 13 teaspoon salt 1 teaspoon vanilla extract 4 ounces semisweet or bittersweet chocolate chopped. Pour over chocolate in a medium bowl.
Cover and hold the lid with a thick kitchen towel. Immediately pour the milk mixture over the chocolate in the blender. In a second medium bowl whisk together egg yolk sugar and a pinch of coarse salt.
Steps 1 place chocolate chips sugar salt and vanilla in blender. Step 2 in a medium saucepan slowly warm up the heavy cream with the chopped chocolate over medium low heat. Combine the cream and milk in a small saucepan and bring to a boil over medium.