Chocolate Pots Du Creme ~ Rich French Chocolate Vale...Noreen's Kitchen
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Pots du creme is nothing more than a fancy way of saying chocolate pudding. The technique for this is a little different than pudding and we are relying on the eggs to do all the thickening work. It will take some time to set up in the fridge and allowing this to chill for at least a full day is optimal so don't try making this on Valentine's day and think it will be ready. This takes a bit of time, but it is so worth it!
This starts with 2 cups or 12 ounces of chocolate chips. Use good quality chocolate. You can also opt to use good quality chocolate bars for this. I recommend a semi sweet or dark chocolate for best results. You will also need some milk, cream, vanilla, salt and strong brewed coffee. You can leave the coffee out if you prefer. No need to sub out anything for the volume removed. The coffee enhances the chocolate flavor. The finished product does not taste like coffee.
This is made in the blender and goes together super fast. The key is to heat the milk and coffee to scalding. You can do this on the stove and heat the mixture until small bubbles form around the outer edges of your pot. You don't want to boil the milk, just bring it to a boil and then take it off the heat.
Adding the hot milk to the chocolate and egg mixture will cook the eggs making this a no bake pots du creme. Many recipes require that this custard be baked in a water bath. There is no need with this method.
I poured my mixture into 12, 4 ounce canning jars. These hold approximately 1/2 cup each. This is the perfect serving of this dessert. It is super rich and chocolaty and you will not need any more than 1/2 cup. Chill these for at least 8 hours, but overnight is best before serving.
You can serve these with fresh whipped cream for the crowning touch! Store in the fridge and eat these within five days.
I hope you give these chocolate pots du creme a try and I hope you love them!
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