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Rose's Chocolate Pots De Creme

Rose's Chocolate Pots De Creme comes together with Heavy Cream, Whole Milk, and Semi Sweet Chocolate. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 3/4 cup
• 12 oz

Method (preview)

1. 1

   EQUIPMENT: Measuring cup, cook’s knife; cutting board, measuring spoons, 2 1/2-qt saucepan, double boiler, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), 8 small pot de creme forms or custard cups, & film wrap.

2. 2

   Heat the heavy cream and milk in a 2 1/2-qt saucepan over medium heat.

3. 3

   Bring to a boil.

4. 4

   While the cream is heating, heat 1 inch of water in the bottom half of a double boiler over medium-high heat.

5. 5

   Place the chocolate in the top half and stir with a rubber spatula until melted.

6. 6

   Whisk the egg yolks into the melted chocolate.

7. 7

   Slowly pour the boiling cream and milk into the chocolate, whisking constantly.

8. 8

   Bring tjo a temperature of 160 degrees, about 3 1/2 to 4 minutes.

9. 9

   Remove the mixture from the heat and transfer to a stainless steel bowl.

10. 10

    Add the Kahlua.

11. 11

    Cool in an ice water bath, stirring constantly with a whisk to a temperature of 90 degrees, about 4 to 5 minutes.

12. 12

    Cover each with film wrap and refrigerate for 2 to 3 hours to set before serving.