Pot de Creme au Chocolat
Let's make velvety smooth dark and decadent POT DE CREME AU CHOCOLAT, my friends, a perfect do ahead dessert to stir together in a flash and stash in the fridge for serving later. I repurposed used votive candle holder glasses and filled with the Pot de Creme au Chocolat, making for terrific small bite serving vessels.
Ingredients
- 4 ounces Ghirardelli bittersweet chocolate chips
- 2 tablespoons sugar
- 3/4 cup heavy cream
- 2 egg yolks, beaten
- 1 teaspoon almond extract
- dash of salt
- 1/4 cup toasted almond slices
- 1/4 cup sweetened whipped cream, for garnish
- 1 Ghirardelli bittersweet chocolate bar, for chocolate curls
Instructions
- Melt bittersweet chocolate chips in the top of the double boiler over simmering water.
- Add sugar and 3/4 cup heavy cream and whisk until smooth.
- Add a small amount of the chocolate mixture to the beaten egg yolks, and whisk thoroughly.
- Slowly and gradually add the egg mixture to the chocolate mixture in the double boiler and whisk until thoroughly combined.
- Continue cooking and whisking for an additional 10 minutes.
- Stir in almond extract and salt.
- Pour into small dessert dishes, cover and refrigerate until set.
- Garnish with dollops of sweetened whipped cream, chocolate curls and toasted almonds.
Enjoy!