This decadent French dessert for chocolate pots de creme is easier than you think.

Yield: 11 3-ounce ramekins or 6 5-ounce ramekins


Difficulty Rating: Intermediate
Recipe Created By:
Recipe From: Tennessee Home and Farm

Ingredients

  • 2 cups heavy cream
  • 6 large egg yolks
  • 3 tablespoons unsalted butter
  • 5 ounces dark chocolate
  • 3 tablespoons Grand Marnier liqueur
 
 

Tips & Notes

For the dark chocolate, Ghirardelli 60% cocoa works great.

 
 

Instructions

  1. Combine egg yolks and cream in a mixing bowl, and whisk until combined.
  2. Put cream and egg mixture into a heavy-bottom saucepan. Heat over medium heat, stirring constantly until mixture is warm, then add chocolate and butter. Continue heating, stirring constantly until mixture is thick and reaches 170 degrees on a thermometer. Stir in liqueur.
  3. Strain mixture through a fine mesh strainer to remove any egg particles. Pour into ramekins and let chill for 3 to 4 hours until set.
  4. Optional: Top with whipped cream, orange zest and a rosemary citrus shortbread cookie before serving.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/chocolate-pots-de-creme/
 

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Comments

  1. Jessy Yancey says:

    Linked up at Skip to My Lou’s Made by You Monday: http://www.skiptomylou.org/2011/12/12/made-by-you-monday-78