Chocolate pots de creme with raspberries

8 servings

Ingredients

Quantity Ingredient
9 ounces Semisweet chocolate chopped
3 cups Heavy cream
¼ cup Sugar
8 Egg yolks
2 teaspoons Vanilla extract
40 Raspberries, fresh
(about 3/4 pint)
Whipped cream

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:20

1. Preheat oven to 350°F. In a 2-qt bowl, combine chocolate and cream.

Heat in a microwave on High 2 to 3 mins, until chocolate is melted and mixture is smooth when stirred. 2. In a medium bowl, whisk sugar into egg yolks. Whisk half of chocolate mixture into yolks, then pour yolks into chocolate mixture in a glass measure, whisking to blend well. Heat in microwave on Low 3 to 4 mins, stirring every min, then on Medium 2 mins; stirring twice, until slightly thickend. Stir in vanilla.

3. Place 5 raspberries into each of 8 (6-oz) individual ramekins or chocolate pots. Top with chocolate mixture, dividing evenly. Place ramekins in a 2-inch deep baking pan and add enough water to reach halfway up sides of ramekins. COver pan with foil. 4. Bake 40 to 50 mins, or until almost set. Let cool ½ hour. Then refrigerate until chilled, at least 3 hours. Serve topped with whipped cream.

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