Roses Chocolate Pots De Creme Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
KAREN PHILLIPS CBTX40A
1 cup: Heavy cream,
3/4 cup: Whole milk,
12 ounce: Semi-sweet chocolate, fine chopped
6: Egg yolks,
1 tbsp: Kahlua,
Directions:
EQUIPMENT: Measuring cup, cooks knife; cutting board, measuring
spoons, 2 1/2-qt saucepan, double boiler, rubber spatula, whisk,
instant-read test thermometer, 2 stainless steel bowls (1 large), 8
small pot de creme forms or custard cups, & film wrap.
Heat the heavy cream and milk in a 2 1/2-qt saucepan over medium heat.
Bring to a boil. While the cream is heating, heat 1 inch of water in
the bottom half of a double boiler over medium-high heat. Place the
chocolate in the top half and stir with a rubber spatula until
melted. Whisk the egg yolks into the melted chocolate. Slowly pour
the boiling cream and milk into the chocolate, whisking constantly.
Bring tjo a temperature of 160 degrees, about 3 1/2 to 4 minutes.
Remove the mixture from the heat and transfer to a stainless steel
bowl. Add the Kahlua. Cool in an ice water bath, stirring constantly
with a whisk to a temperature of 90 degrees, about 4 to 5 minutes.
Evenly divide the mixture into 8 small pots de creme forms or custard
cups. Cover each with film wrap and refrigerate for 2 to 3 hours to
set before serving.
Serve within 2 days.
Source: Death by Chocolate Cookbook by Marcel Desaulniers
Source from luhu.jp
spoons, 2 1/2-qt saucepan, double boiler, rubber spatula, whisk,
instant-read test thermometer, 2 stainless steel bowls (1 large), 8
small pot de creme forms or custard cups, & film wrap.
Heat the heavy cream and milk in a 2 1/2-qt saucepan over medium heat.
Bring to a boil. While the cream is heating, heat 1 inch of water in
the bottom half of a double boiler over medium-high heat. Place the
chocolate in the top half and stir with a rubber spatula until
melted. Whisk the egg yolks into the melted chocolate. Slowly pour
the boiling cream and milk into the chocolate, whisking constantly.
Bring tjo a temperature of 160 degrees, about 3 1/2 to 4 minutes.
Remove the mixture from the heat and transfer to a stainless steel
bowl. Add the Kahlua. Cool in an ice water bath, stirring constantly
with a whisk to a temperature of 90 degrees, about 4 to 5 minutes.
Evenly divide the mixture into 8 small pots de creme forms or custard
cups. Cover each with film wrap and refrigerate for 2 to 3 hours to
set before serving.
Serve within 2 days.
Source: Death by Chocolate Cookbook by Marcel Desaulniers
Source from luhu.jp