Chocolate Truffle Pots de Creme

Name: Chocolate Truffle Pots de Creme
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp cognac or flavored liqueur, such as Frangelico or Grand Marnier; 5 egg yolks; 532 milliliters half-and-half; 0 teaspoons kosher salt; 227 grams bars semisweet chocolate, chopped; 59 milliliters sugar; 1 teaspoon vanilla extract; 8 servings Whipped cream, cocoa powder, chopped toasted walnuts, chocolate curls, toasted coconut for garnish

Need a gluten free and fodmap friendly dessert? Chocolate Truffle Pots de Creme could be an excellent recipe to try. This recipe serves 8. One serving contains 334 calories, 6g of protein, and 23g of fat. Head to the store and pick up bars semisweet chocolate, egg yolks, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.

Instructions

Arrange eight 4-ounce ramekins or small coffee cups on a baking sheet.

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Coffee

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Baking Sheet

Ramekin

Heat the half-and-half, sugar and salt in a pot over medium heat until it just comes to a boil.

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Sugar

Salt

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Pot

Whisk the egg yolks with the cognac and vanilla in a medium bowl.

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Egg Yolk

Vanilla

Cognac

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Whisk

Bowl

Whisk about 1/2 cup of the hot half-and-half into the yolks until smooth and then whisk the egg mixture back into the pot. Continue to cook until the mixture thickens slightly, stirring constantly, 2 to 3 minutes.

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Egg Yolk

Egg

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Whisk

Pot

Place the chocolate in a large bowl and pour the hot cream mixture over the chocolate.

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Chocolate

Cream

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Bowl

Whisk until smooth and then lightly stir to remove any air bubbles.

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Whisk

If the mixture is not completely smooth, pour through a strainer and then divide evenly between the ramekins. Chill until cold and set, at least 2 hours or overnight.

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Ramekin

Sieve