Chocolate Pots De Creme For 2
Place 2 teacups in the center of a baking dish.
Chocolate pots de creme for 2. Ingredients 2 large eggs 2 cups fat free milk cup sugar cup unsweetened cocoa 13 teaspoon salt 1 teaspoon vanilla extract 4 ounces semisweet or bittersweet chocolate chopped. Cover and hold the lid with a thick kitchen towel. Whisk in warm chocolate mixture in a slow stream whisking constantly.
Whip the remaining 1 2 cup cream and the. Cover tightly with foil. In a second medium bowl whisk together egg yolk sugar and a pinch of coarse salt.
In a small bowl whisk together the egg yolks sugar and vanilla paste. Cover and refrigerate at least 2 hours until set and cold. Pour over chocolate in a medium bowl.
Let sit for 3 minutes whisk until smooth. Step 2 in a medium saucepan slowly warm up the heavy cream with the chopped chocolate over medium low heat. Bring 1 4 cup plus 2 tbsp of heavy cream espresso and vanilla to a simmer in a small saucepan.
Bake until custard is set around edges but wobbly in center about 25 minutes. Directions place the chocolate in a blender. Immediately pour the milk mixture over the chocolate in the blender.
Step 1 preheat your oven to 325f 160c with a rack in the middle. Steps 1 place chocolate chips sugar salt and vanilla in blender. Divide custard between cups and fill pan with enough boiling water to reach halfway up the sides of the teacups.