Guest guest Posted February 18, 2001 Report Share Posted February 18, 2001 This is easy and very good. It is also how I learned that scalding cream meant to bring it nearly to the boil. You turn off the heat when you start to see little bubbles around the edge of the pan. Jo. * Exported from MasterCook * Petit Pots au Chocolat Recipe By :H. Rubinstein Serving Size : 4 Preparation Time :0:00 Categories : Chocolate Dairy Desserts Eggs Not Posted Yet Sweet Tried Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 g plain chocolate 300 ml single cream dash salt 3 drop vanilla essence -- (3-4 drops) 1 egg Break chocolate into squares and place in the jar of a blender. Scald the cream and, when just boiling, pour onto the chocolate and blend until smooth. Blend in the salt, vanilla and whole egg. Pour into 4 custard cups and chill for at least 3-4 hours before serving. Source: " The Chocolate Book " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 439 Calories; 35g Fat (66.9% calories from fat); 6g Protein; 34g Carbohydrate; 3g Dietary Fiber; 113mg Cholesterol; 47mg Sodium. Exchanges: 0 Lean Meat; 7 Fat; 2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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