Chocolate Truffle Pots de Creme
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 281
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 5
- Cholesterol
- 117
- Sodium
- 94
- Total: 2 hr 20 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 10 min
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.