Recipe courtesy of Food Network Kitchen
Save Recipe Print
Chocolate Truffle Pots de Creme
Total:
2 hr 20 min
Prep:
10 min
Inactive:
2 hr
Cook:
10 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
10 min
Inactive:
2 hr
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Creme Brulee

Recipe courtesy of Alton Brown

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Chip Oatmeal Cookies

Recipe courtesy of Wayne Harley Brachman

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Creme Brulee

Recipe courtesy of Ina Garten

Salted Caramel Chocolate Chip Cookies

Recipe courtesy of Valerie Bertinelli

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories