Chocolate pots decreme recipe
Recipe by Danielle Joy
3 oz semisweet chocolate chips
1 egg
2 Tbsp granulated sugar
1/2 cup heavy cream
1/4 cup whole milk
1/4 tsp instant espresso powder
1/8 tsp salt
1/2 tsp vanilla extract
Prep. Time → 5 min
Cook Time → 20 min
1. 1. In a saucepan over medium heat, add whole milk, and heavy cream: bring to a simmer.
2. 2. In a bowl, add egg and sugar; mix together till pale color.
3. 3. When milk simmers, take a laddle spoonful and put in egg mixture; mix.
4. 4. Pour in saucepan. Add salt and instant espresso: mix. Put on medium- low heat, whisking constially, 10 to 12 mins till thickens.
5. 5.Turn off, and add vanilla extract; stir. Add semisweet chocolate in bowl; pour sauce pan threw a sieze, with a chocolate bowl underneath.
6. 6. Let hot custard cover the chocolate; let it sit for 3 mins.
7. 7.After 3 mins, whisk together.
8. 8. Take mixture, and pour in cups.
9. 9. Cover with plastic wrap; on top of custard. Put in fridge up to 4 hours, or overnight.
10. 10.Add sweetened heavy cream on top to serve
desserts, baking, cooking, dessert, food porn, kitchen July 05, 2016 20:26
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