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Ingredients
| heavy whipping cream (fluid): 2 cups |
| granulated sugar: 1 Tbl |
| semisweet baking chocolate squares: 4 oz (melted) |
| eggs: 5 (yolks) |
Pots De Creme Au Chocolat
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Preheat oven to 325.
- Heat cream and sugar in double boiler, stirring constanly until sugar is dissolved.
- Add chocolate, stir until well blended.
- Remove from heat and set aside.
- Place egg yolks in a bowl whip high speed,1 minute.
- Reduce speed and gradually add cream mixture, whip until well blended.
- Fill 6 (6 ounce) custard cupd 2/3 full.
- Place cups in a 13 x 9 pan and pour boilding water into pan around cups to about 1 1/2 inches deep.
- Bake 20- 25 minutes or until firm.
- Chill 2 hours.