Pots de Crème

Surprise your family with this classic French dessert! Enjoy chocolate custard topped with whipping cream and raspberries.

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Servings 6

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ingredients 7
Prep Time 15 min
Total Time 3 hr 15 min

Ingredients

1: cup semisweet chocolate chips (6 oz)

3: tablespoons brandy

2: pasteurized eggs*

1 1/4: cups whipping cream

2: teaspoons instant espresso coffee powder or granules

3: tablespoons whipping cream, whipped

: Raspberries, if desired

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Directions

1 In blender, place chocolate chips, brandy and eggs. Remove center piece of blender lid; secure lid on blender.
2 In 2-quart saucepan, heat whipping cream and coffee powder over medium heat to boiling. Remove from heat. With blender running, pour hot cream mixture into blender; blend on low speed until chocolate is melted and mixture is smooth. Place clean kitchen towel over opening in blender lid to avoid splatters, if necessary. Immediately divide chocolate mixture among 6 (3-oz) small glasses. Cover; chill at least 3 hours. Top each serving with 1 tablespoon whipped cream and a raspberry.

EXPERT TIPS

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Expert Tips

*Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria, which can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 406

% Daily Value

Total Fat: 34g; 34%
(Saturated Fat 21g, 21% ),
Sodium: 49mg; 49%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 2g 2% ),
Protein: 5 1/2g; 5 1/2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1 1/2 Other Carbohydrate; 1 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Dniw1001

report Posted Nov. 25, 2011 2:57 PM

This was so easy to make and everyone raved about it!!! Was such a great Thanksgiving dessert, everyone wanted more than one! Will definately be making this again ... and again, and again! Thank you for this recipe!