Friday, October 9, 2009

Petits Pot de Crème au Chocolat - Chocolate Cream

This is one of my families favorites! They prefer this over American Chocolate Pudding. It is delicious with a deep chocolate flavor and creamy texture.Leftovers can also be frozen for another occasion. Bon Appétit!

Crème au Chocolat - Chocolate Cream
1 cup (1/2 lb) softened butter (preferably unsalted)
3/4 cup sugar
8 ounces good quality, semisweet chocolate, melted
6 eggs
2 tablespoons of Grand Marnier Liquor (optional)
Sweetened whipped creme (optional)
candied violets (optional)

With an electric mixer or food processor, beat butter and sugar at high speed until well blended. Slowly pour in chocolate and continue beating until blended. Still at high speed, beat in eggs, one at a time, until thoroughly blended. If desired, mix in liqueur.

Spoon into 8-10 individual dishes. Cover and refrigerate for at least 4 hours or up to 3 days; freeze for longer storage.

Just before serving, garnish each dish with a dollop of fresh whipped cream and a candied violet, if desired. Makes 8-10 servings.

photo found on google image

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