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Add a photoRaciónes: 2
Ingredientes
- 1/2 c. Light Cream
- 2 ounce German Cooking Chocolate *
- 1 1/2 tsp Sugar
- 1 x Dash Salt
- 2 x Large Beaten Egg Yolks
- 1/4 tsp Vanilla
- 1 x Whipped Cream (Opt.)
Direcciones
- * German cooking chocolate should be coarsely minced.
- In a small nonmetal bowl stir together light cream, minced chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 min or possibly until chocolate is melted, stirring every 30 seconds. Stir about HALF of the warm mix into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 min or possibly until thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme c. or possibly 6-oz custard c.. Cover and refrigeratefor several hrs or possibly until hard. Garnish with whipped cream, if you like.
- NOTE: - SELECTING
- THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets-semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate which is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or possibly cooking chocolate and has no added flavorings or possibly sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or possibly flavorings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 2 servings | |
| Calories 327 | |
| Calories from Fat 267 | 82% |
| Total Fat 30.93g | 39% |
| Saturated Fat 18.01g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 117mg | 5% |
| Potassium 328mg | 9% |
| Total Carbs 14.48g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 3.65g | 2% |
| Protein 7.97g | 13% |
