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Chocolate Pots de Crème





Yields
Makes 4 or 5 servings

Notes: If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating. Serve topped with small spoonfuls of sweetened, softly whipped cream and more finely chopped chocolate.

 6 ounces bittersweet or semisweet chocolate, chopped (about 1 cup)
 1 large egg
 3/4 cup whipping cream
Step 1
1

In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl.

Step 2
2

Add the egg to the food processor or blender.

Step 3
3

In a 2-cup glass measure, heat whipping cream in a microwave oven at full power (100%) until cream boils, 1 1/2 to 2 minutes.

Step 4
4

With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power just until it reaches 160°, stirring and checking at 15-second intervals.

Step 5
5

Combine hot cream mixture and chopped chocolate in blender or processor; whirl until smooth, about 1 minute.

Step 6
6

Pour chocolate mixture into 4 or 5 ramekins (1/2-cup size). Chill until softly set, 30 to 45 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories286
% Daily Value *
Total Fat 24g31%

Saturated Fat 14g70%
Cholesterol 82mg28%
Sodium 25mg2%
Total Carbohydrate 20g8%

Dietary Fiber 0.8g3%
Protein 4.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.