heavenly dessert, heavy on cream but not sugar, high calories but no butter
1. Preheat oven to 300 degrees. Move rack to center position. Heat some water in a kettle.
2. In heavy saucepan, bring cream and milk to a boil. Remove from heat, whisk in chopped chocolates until smooth.
3. In a large bowl, whisk together yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a fine mesh sieve into a large measuring cup.
4. Divide mixture among 4 ramekins. Set cups in a large roasting pan and add hot water to pan, half way up sides of cups. Cover pan with foil; prick holes in foil with a sharp knife.
5. Bake until edges are lightly set (lift foil to check) but center is still jiggly, 30 - 35 minutes. (it will set as it cools) Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with creme fraiche, whipped cream or vanilla ice cream.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 867 | ||
Calories from Fat: 639 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.1g | 95 % | |
Saturated Fat 36.4g | 182 % | |
Monounsaturated Fat 25.6g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 1392.1mg | 428 % | |
Sodium 81mg | 3 % | |
Potassium 594.2mg | 16 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 43.3g | ||
Protein 24.8g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 867
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