Chocolate Truffle Pots de Creme

Total Time:
2 hr 20 min
Prep:
10 min
Inactive:
2 hr
Cook:
10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 1/4 cups half-and-half
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 5 egg yolks
  • 1 tablespoon cognac or flavored liqueur, such as Frangelico or Grand Marnier
  • 1 teaspoon vanilla extract
  • Two 4-ounce bars semisweet chocolate, chopped
  • Whipped cream, cocoa powder, chopped toasted walnuts, chocolate curls, toasted coconut for garnish
Directions
  • 1. Arrange eight 4-ounce ramekins or small coffee cups on a baking sheet. Heat the half-and-half, sugar and salt in a pot over medium heat until it just comes to a boil. Whisk the egg yolks with the cognac and vanilla in a medium bowl. Whisk about 1/2 cup of the hot half-and-half into the yolks until smooth and then whisk the egg mixture back into the pot. Continue to cook until the mixture thickens slightly, stirring constantly, 2 to 3 minutes. Place the chocolate in a large bowl and pour the hot cream mixture over the chocolate. Whisk until smooth and then lightly stir to remove any air bubbles.

  • 2. If the mixture is not completely smooth, pour through a strainer and then divide evenly between the ramekins. Chill until cold and set, at least 2 hours or overnight. Serve with a dusting of cocoa powder, whipped cream and/or a sprinkle of nuts, coconut or chocolate curls.


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