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This would be a really easy recipe to make for you sweetie for Valentine's Day. Served in a pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening!!
Enjoy!
hugs,
peg
Pot de Creme
1 egg
2 TBSP sugar
dash of salt
3/4 cup half-and-half
1 cup semisweet chocolate chips
1 tsp. vanilla extract
whipped cream, optional
In a small saucepan, combine the egg, sugar and aslt. Whisk in half-and-half. Cook and stir over medium heat until mixture reaches 160 and coats the back of a metal spoon.
Remove from heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
YIELD: 5 servings.**
Recipe source: Taste of Home magazine, Feb/Mar, 2008, submitted by Connie Dreyfoos from Cincinnati, Ohio.
**Peg's Note: This would make 3 to 4 servings. I made 3 servings, but could stretch if to 4 if I had too. I don't know how you could get 5 servings....unless each serving is about 1 tablespoon!!
Enjoy!
hugs,
peg
Pot de Creme
1 egg
2 TBSP sugar
dash of salt
3/4 cup half-and-half
1 cup semisweet chocolate chips
1 tsp. vanilla extract
whipped cream, optional
In a small saucepan, combine the egg, sugar and aslt. Whisk in half-and-half. Cook and stir over medium heat until mixture reaches 160 and coats the back of a metal spoon.
Remove from heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
YIELD: 5 servings.**
Recipe source: Taste of Home magazine, Feb/Mar, 2008, submitted by Connie Dreyfoos from Cincinnati, Ohio.
**Peg's Note: This would make 3 to 4 servings. I made 3 servings, but could stretch if to 4 if I had too. I don't know how you could get 5 servings....unless each serving is about 1 tablespoon!!