↞ recipe box start page
Category: Desserts
Prep Time: Cook Time: Total Time:
1 1/2 cups heavy cream
7 oz bittersweet chocolate, chopped into small pieces
2 large egg yolks, lightly beaten
1 tbsp cognac or flavored liqueur (see flavor secrets below)
2 tbsp unsalted butter, slightly softened
In a saucepan over medium-high heat, bring the cream to a boil. Remove from the heat and stir in the chocolate and egg yolks. Stir until melted. Stir in the cognac. Set aside until cool to the touch. Stir in the butter until melted. The mixture will be very thick. Serves 4
For egg cups: Divide the mixture among 8 egg cups and cover with plastic wrap or foil to prevent the pot de crème from picking up refrigerator odors and from forming a crust. Refrigerate until the mixture is firm, 2 to 4 hours or overnight. Serve chilled.
For shot glasses: Divide the chocolate among 8 shot glasses using a liquid measuring cup or a pourer with a spout so as not to splatter. Cover each glass with plastic wrap or foil to prevent the pot de crème from picking up refrigerator odors and from forming a crust. Refrigerate until the mixture is firm, 2 to 4 hours or overnight. Serve chilled.
Flavor secrets: It's easy to change the flavor balance by adding different elements to the basic recipe. The cognac can be replaced with the following: Grand Marnier (or another orange liqueur), chocolate liqueur, Chambord (or another raspberry liqueur), Frangelico (or another nut liqueur) or vanilla extract.
view more member recipes
*CHOCOLATE POT DE CREME*
view my recipes
print
save
Category: Desserts
Prep Time: Cook Time: Total Time:
1 1/2 cups heavy cream
7 oz bittersweet chocolate, chopped into small pieces
2 large egg yolks, lightly beaten
1 tbsp cognac or flavored liqueur (see flavor secrets below)
2 tbsp unsalted butter, slightly softened
In a saucepan over medium-high heat, bring the cream to a boil. Remove from the heat and stir in the chocolate and egg yolks. Stir until melted. Stir in the cognac. Set aside until cool to the touch. Stir in the butter until melted. The mixture will be very thick. Serves 4
For egg cups: Divide the mixture among 8 egg cups and cover with plastic wrap or foil to prevent the pot de crème from picking up refrigerator odors and from forming a crust. Refrigerate until the mixture is firm, 2 to 4 hours or overnight. Serve chilled.
For shot glasses: Divide the chocolate among 8 shot glasses using a liquid measuring cup or a pourer with a spout so as not to splatter. Cover each glass with plastic wrap or foil to prevent the pot de crème from picking up refrigerator odors and from forming a crust. Refrigerate until the mixture is firm, 2 to 4 hours or overnight. Serve chilled.
Flavor secrets: It's easy to change the flavor balance by adding different elements to the basic recipe. The cognac can be replaced with the following: Grand Marnier (or another orange liqueur), chocolate liqueur, Chambord (or another raspberry liqueur), Frangelico (or another nut liqueur) or vanilla extract.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Ice Creme - Mexican Chocolate Ice Creme
by kathiecooks
2 cups heavy whipping cream 1 cup milk 1/4 cup cocoa powder 4 ounces bittersweet or semi-sweet chocolate 1/2 cup sugar 2 teaspoons cinnamon Pinch salt Pinch cayenne Pinch espre
by kathiecooks
2 cups heavy whipping cream 1 cup milk 1/4 cup cocoa powder 4 ounces bittersweet or semi-sweet chocolate 1/2 cup sugar 2 teaspoons cinnamon Pinch salt Pinch cayenne Pinch espre
Chocolate Ice Creme
by kathiecooks
4 squares (1 oz size each) unsweetened chocolate, chopped 3 squares (1 oz size each) semisweet chocolate, chopped 3/4 cup butter 1 1/2 cup granulated sugar 3 eggs 1/2 teaspoon mint extract 1 1
by kathiecooks
4 squares (1 oz size each) unsweetened chocolate, chopped 3 squares (1 oz size each) semisweet chocolate, chopped 3/4 cup butter 1 1/2 cup granulated sugar 3 eggs 1/2 teaspoon mint extract 1 1
Chocolate Creme Cake
by sgre52160
1 pkg. (8 oz.) cream cheese, softened 1 c. confectioners sugar 1 tsp. vanilla extract 1 1/2 c. heavy cream, whipped 1 pkg. chocolate chocolate chip cookies 1 lg. banana, sliced 1 can (8 oz.) pi
by sgre52160
1 pkg. (8 oz.) cream cheese, softened 1 c. confectioners sugar 1 tsp. vanilla extract 1 1/2 c. heavy cream, whipped 1 pkg. chocolate chocolate chip cookies 1 lg. banana, sliced 1 can (8 oz.) pi
Chocolate Creme Brulee
by sgre52160
2 cups heavy cream 3 oz good quality bittersweet chocolate, chopped into small pieces 3 large egg yolks 6 tbsp sugar 1 tsp vanilla extract Position a rack in the center of oven and preheat to 3
by sgre52160
2 cups heavy cream 3 oz good quality bittersweet chocolate, chopped into small pieces 3 large egg yolks 6 tbsp sugar 1 tsp vanilla extract Position a rack in the center of oven and preheat to 3
Chocolate Creme De Mints
by sgre52160
2 cup milk chocolate chips 1/4 cup sour cream 2 1/2 tbsp mint flavored liqueur Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. S
by sgre52160
2 cup milk chocolate chips 1/4 cup sour cream 2 1/2 tbsp mint flavored liqueur Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. S
view more member recipes
related CDKitchen recipes
Chocolate Creme Fraiche Sauce
Chocolate Mint Martini
Grasshopper Punch
Frozen Hot Chocolate Shake
Candy Bar Cocktail
Frankentini
Chocolate Frangelico Martini
S'more Smoothies
Creme de Cacao Eggnog
Grasshopper Frozen Yogurt