Friday, February 22, 2008

Pots De Creme' Au Chocolate

The finished product (Okay, yes, this photo is out of the cookbook. We all dived into our dessert before I remembered to take a picture.)

Cream, sugar and chocolate over low heat

Chocolate mixture- smooth and melted

Eggs whipping

Chocolate and egg mix

Individual dishes ready for the oven (Don't forget to add your 1 1/2 inches of boiling water to the big dish).

This was a new dessert I tried yesterday. It's easy, but kind of fussy, so I recommend saving it for special occasions. It is very yummy.

2 cups heavy cream
1 tablespoon sugar
4 ounces semi-sweet chocolate
5 eggs

Heat the cream on low heat and dissolve the sugar into it. Add the chocolate. Stir until melted in and smooth. Remove from heat. Beat eggs until smooth. Slowly add chocolate/cream mixture to eggs while stirring. Mix well. Pour into individual souffle dishes (2/3 full). Put dishes in a pyrex baking dish filled with 1 1/2 inches boiling water. Bake at 325 degrees for approximately one half hour. (Until the mixture is firm.) Let cool and transfer to refridgerator to chill for 2 hours. Top with whipping cream and serve.

This makes 6 very rich individual servings. Only my husband could finish his in one sitting. The kids and I had to eat in portions. That being the case... I would find the smallest dishes possible to fill and bake. (You would probably have to play around with baking time, but this would not only stretch the dessert but not overfill your guests/family.)

Happy baking! I'm off to have the rest of my dessert for breakfast!

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