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Name: Roses Chocolate Pots De Creme
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 tb Kahlua; 1 c Heavy cream; 6 Egg yolks; 3/4 c Whole Milk; 12 oz Semi-sweet chocolate;

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INGREDIENTS

1 tb Kahlua
1 c Heavy cream
6 Egg yolks
3/4 c Whole Milk
12 oz Semi-sweet chocolate;
KAREN PHILLIPS CBTX40A

Servings

INSTRUCTIONS

EQUIPMENT: Measuring cup, cooks knife; cutting board, measuring spoons, 2 1/2-qt saucepan, double boiler, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), 8 small pot de creme forms or custard cups, & film wrap. Heat the heavy cream and milk in a 2 1/2-qt saucepan over medium heat. Bring to a boil. While the cream is heating, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream and milk into the chocolate, whisking constantly. Bring tjo a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove the mixture from the heat and transfer to a stainless steel bowl. Add the Kahlua. Cool in an ice water bath, stirring constantly with a whisk to a temperature of 90 degrees, about 4 to 5 minutes. Evenly divide the mixture into 8 small pots de creme forms or custard cups. Cover each with film wrap and refrigerate for 2 to 3 hours to set before serving. Serve within 2 days. Source: Death by Chocolate Cookbook by Marcel Desaulniers

NOTES

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Roses Chocolate Pots De Creme

1 tb Kahlua
1 c Heavy cream
6 Egg yolks
3/4 c Whole Milk
12 oz Semi-sweet chocolate;
 KAREN PHILLIPS CBTX40A

EQUIPMENT: Measuring cup, cooks knife; cutting board,  measuring spoons, 2 1/2-qt saucepan, double boiler,  rubber spatula, whisk, instant-read test thermometer,  2 stainless steel bowls (1 large), 8 small pot de  creme forms or custard cups, & film wrap.    Heat the heavy cream and milk in a 2 1/2-qt saucepan  over medium heat. Bring to a boil. While the cream is  heating, heat 1 inch of water in the bottom half of a  double boiler over medium-high heat. Place the  chocolate in the top half and stir with a rubber  spatula until melted. Whisk the egg yolks into the  melted chocolate. Slowly pour the boiling cream and  milk into the chocolate, whisking constantly. Bring  tjo a temperature of 160 degrees, about 3 1/2 to 4  minutes. Remove the mixture from the heat and transfer  to a stainless steel bowl. Add the Kahlua. Cool in an  ice water bath, stirring constantly with a whisk to a  temperature of 90 degrees, about 4 to 5 minutes.    Evenly divide the mixture into 8 small pots de creme  forms or custard cups. Cover each with film wrap and  refrigerate for 2 to 3 hours to set before serving.    Serve within 2 days.    Source: Death by Chocolate Cookbook by Marcel  Desaulniers

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 8

Calories: 586
Calories from Fat: 408 (70%)

Amt Per Serving		% DV

	Total Fat 45.4g	60 %
	Saturated Fat 20.7g	104 %
	Monounsaturated Fat 17.8g
	Polyunsanturated Fat 4.9g
Cholesterol 1279.6mg		394 %
Sodium 61.7mg		2 %
Potassium 284.5mg		7 %
Total Carbohydrate 31.9g		9 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 29.4g
Protein 18.4g		26 %
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.

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Calories per serving: 586

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