Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 c. Half and half or possibly light cream
- 1 pkt Sweet baking chocolate, coarsely, minced
- 2 tsp Sugar
- 3 x Beaten egg yolks
- 1/2 tsp Vanilla
Direcciones
- In a small heavy saucepan combine half-and-half or possibly cream, chocolate, and sugar. Cook and stir over medium heat 10 min or possibly until mix reaches a full boil and thickens. Gradually stir about half of the warm mix into the beaten egg yolks. Stir egg yolk mix into remaining warm mix in pan. Cook and stir over low heat for 2 min more, remove from heat. Stir in vanilla. Pour the hot chocolate mix into 4 or possibly 6 pots de creme c. or possibly small bowls. Cover and refrigeratefor 2 to 24 hrs.
- Makes 4 to 6 servings.
- VARIATION: ESPRESSO CHOCOLATE POTS DE CREME : Prepare as above, except add in 2 tsp. instant espresso pwdr along with the cream.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 4 servings | |
| Calories 88 | |
| Calories from Fat 61 | 69% |
| Total Fat 6.96g | 9% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 25mg | 1% |
| Potassium 79mg | 2% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.26g | 2% |
| Protein 1.79g | 3% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
