Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

The chocolate ganache becomes slightly firm, creating a wonderful contrast to the soft custard. If you don't have pot de crème cups, use any small dessert cup.

Source: Better Homes and Gardens

Gallery

Recipe Summary test

prep:
30 mins
chill:
1 hr
total:
1 hr 30 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy medium saucepan, combine half-and-half and 8 ounces of the chocolate. Cook and stir over medium heat for 5 to 10 minutes or until mixture comes to a full boil and thickens. Gradually stir about half of the hot mixture into beaten egg yolks; return yolk mixture to hot mixture in saucepan.

    Advertisement
  • Cook and stir over low heat for 2 minutes more. Remove from heat; stir in vanilla. Pour into eight 4-ounce pot de crème cups or small dessert dishes. Cover and chill for 1 hour.

  • For ganache, in a small saucepan, heat whipping cream until simmering. Remove from heat; whisk in the remaining 4 ounces chocolate until smooth. If desired, whisk in orange liqueur.

  • Divide warm ganache evenly among pots de crème, spreading to cover tops. Cover and chill for 2 to 24 hours. If desired, serve topped with whipped cream and hazelnuts. Makes 8 servings.

Advertisement