Chocolate Pots De Creme With Raspberries Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
9 ounce: Semisweet chocolate,
2 tsp: Vanilla extract,
-- chopped,
40: Raspberries, fresh
3 cup: Heavy cream,
, about 3/4 pint
1/4 cup: Sugar,
Whipped cream,
8: Egg yolks,
Directions:
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:20
1. Preheat oven to 350
F. In a 2-qt bowl, combine chocolate and cream.
Heat in a microwave on High 2 to 3 mins, until chocolate is melted and
mixture is smooth when stirred.
2. In a medium bowl, whisk sugar into egg yolks. Whisk half of
chocolate mixture into yolks, then pour yolks into chocolate mixture
in a glass measure, whisking to blend well. Heat in microwave on Low
3 to 4 mins, stirring every min, then on Medium 2 mins; stirring
twice, until slightly thickend. Stir in vanilla.
3. Place 5 raspberries into each of 8 (6-oz) individual ramekins or
chocolate pots. Top with chocolate mixture, dividing evenly. Place
ramekins in a 2-inch deep baking pan and add enough water to reach
halfway up sides of ramekins. COver pan with foil. 4. Bake 40 to 50
mins, or until almost set. Let cool 1/2 hour. Then refrigerate until
chilled, at least 3 hours. Serve topped with whipped cream.
Source from luhu.jp
Preparation Time: 1:20
1. Preheat oven to 350
F. In a 2-qt bowl, combine chocolate and cream.
Heat in a microwave on High 2 to 3 mins, until chocolate is melted and
mixture is smooth when stirred.
2. In a medium bowl, whisk sugar into egg yolks. Whisk half of
chocolate mixture into yolks, then pour yolks into chocolate mixture
in a glass measure, whisking to blend well. Heat in microwave on Low
3 to 4 mins, stirring every min, then on Medium 2 mins; stirring
twice, until slightly thickend. Stir in vanilla.
3. Place 5 raspberries into each of 8 (6-oz) individual ramekins or
chocolate pots. Top with chocolate mixture, dividing evenly. Place
ramekins in a 2-inch deep baking pan and add enough water to reach
halfway up sides of ramekins. COver pan with foil. 4. Bake 40 to 50
mins, or until almost set. Let cool 1/2 hour. Then refrigerate until
chilled, at least 3 hours. Serve topped with whipped cream.
Source from luhu.jp