Chocolate pot - sooo good
2/3 cup granulated sugar
2 tbsp cornstarch
1/8 tsp kosher salt
3 cups whole milk
4 large egg yolks
1/2 tsp pure vanilla extract
6 oz semi-sweet chocolate, chopped
1. 1. In a med saucepan combine sugar, cornstarch and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.
2. 2. Cook the mixture over med-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12ish mins or less ( do not allow to boil). Remove from heat.
3. 3. Add the vanilla and chocolate ( I melted the chocolate a smidge in the microwave before adding), stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4 oz ramekins, glasses or teacups. Refrigerate, covered, until chilled, at least 2 hrs and up to 2 days.
4. 4. When serving put a blob of whip cream and some fresh raspberries on top.
desserts October 05, 2016 05:00
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