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Ingredients

  • 1 1/2 cups heavy cream
  • 1 cup 2 percent reduced-fat milk
  • 1 tablespoon strong brewed coffee
  • 2 teaspoons vanilla extract
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 6 egg yolks
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • -- Unsweetened whipped cream
  • -- Strawberries (optional)

Instructions

  1. Preheat oven to 350F.
  2. Combine cream, milk, coffee and vanilla in a saucepan. Heat to just under a boil. Place chocolate in a glass mixing bowl. Pour cream mixture over chocolate; whisk until chocolate is melted and evenly mixed throughout.
  3. Vigorously whisk egg yolks with sugar and salt.
  4. Add 1 cup of chocolate mixture to egg yolk mixture; whisk until all traces of yolk disappear. Add this back to remaining chocolate mixture; whisk until smooth and well incorporated.
  5. Pour into 8 (4- to 6-ounce) ramekins. Cover ramekins tightly with foil and place in baking dish. Pour water in baking dish to come halfway up the sides of ramekins to create a water bath. Bake 30 to 40 minutes.
  6. Uncover and cool. Chill 5 hours. Serve with whipped cream and strawberries, if desired.

Recipe by Nancy Vienneau.

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The recipe was originally published as Chocolate Pots de Creme on Relish.com

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