dimanche 20 avril 2014

Chocolate Pots De Creme

  Servings:  2

    1/2 c  Light Cream
      2 oz German Cooking Chocolate *
  1 1/2 t  Sugar
      1 x  Dash Salt
      2 ea Large Beaten Egg Yolks
    1/4 t  Vanilla
      1 x  Whipped Cream (Opt.)

  *    German cooking chocolate should be very more or less chopped.
  --------------------------------------------------------------------------
  In a little nonmetal bowl disquiet together fresh cream, chopped chocolate,
  sugar and salt.  Micro-chef, outdoor, concerning 100% facility roughly 1 1/2 minutes
  or till chocolate is melted, happening all 30 seconds.  Stir nearly HALF
  of the hot incorporation into the beaten egg yolks.  Return all to the bowl,
  mixing ably.  Micro-chef, uncovered, vis--vis 50% capacity for 2 to 3 minutes or
  till thickened, happening every one one 30 seconds.  Stir in vanilla.  Pour into 2
  pot de creme cups or 6-ounce custard cups.  Cover and chill for several
  hours or till hermetically sealed.  Garnish then whipped cream, if desired.
 
  NOTE:
  -----
 
  SELECTING THE RIGHT CHOCOLATE:  You'll locate three basic types of chocolate
  in the baking supplies department of most supermarkets--semisweet
  chocolate, unsweetened chocolate, and endearing chocolate.  The semisweet
  chocolate is made from chocolate that is just slightly sweetened taking into account
  sugar.  Unsweetened chocolate is the indigenous baking or cooking chocolate
  and has no auxiliary flavorings or sugar.  And sweet chocolate, such as the
  German cooking chocolate used in the Chocolate Pots de Creme recipe, is
  chocolate contaminated bearing in mind than sugar and sometimes new cocoa butter or
  flavorings.



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