Ingredients: 2 cups half-and-half 4 squares semisweet chocolate 6 egg yolks 1/4 cup sugar 1/2 teaspoon salt vanilla extract 1/4 cup heavy or whipping cream 2 Tablespoons confectioners’ sugar Directions: In 1-quart saucepan over medium heat, heat half-and-half until tiny bubbles form around edge of saucepan (do not allow to boil) Set saucepan aside. – In double boiler over hot, not boiling, water, melt semisweet chocolate squares, stirring occasionally with rubber spatula Remove double-boiler top to work surface and, with rubber spatula, beat egg yolks into the melted chocolate until smooth; then stir in sugar and salt Gradually stir half-and half into the chocolate mixture until thoroughly blended. Replace double-boiler top over simmering (not boiling) water. Cook, stirring constantly, until mixture coats back of a spoon, about 15 minutes. Stir in 2 teaspoons vanilla extract. Pour mixture into six 6-ounce pots de crme cups or stemmed glasses. Refrigerate for about 4 hours or just until the mixture is set. In a small bowl with mixer at low speed, beat cream, confectioners sugar and teaspoon vanilla until stiff; use to top pots de crème Finish off with a drizzle of Raspberry balsamic reduction (pour Raspberry balsamic into small pot and heat on medium low until reduced by half)
Pots de Creme au Chocolat with Raspberry Balsamic Glaze
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