Courtesy of Mary Engelbreit's You're Invited Cookbook These pots de creme are simple (they're glorified chocolate pudding) yet special (the most glorious chocolate pudding). Any good liqueur can stand in for creme de menthe. Serve the pots with delicate silver teaspoons. Pinkies up!
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- 1Preheat the oven to 325 degrees.
- 2In the top of a double boiler over gently simmering water, melt the chocolate. Set aside.
- 3In a medium saucepan over medium-high heat, combine the half and half and cream and bring to a boil. Remove from the heat.
- 4Place the egg yolks and creme de menthe in a blender. Pour the melted chocolate into the blender and add the cream mixture. Blend on medium speed 15 to 20 seconds, until all the ingredients are well combined.
- 5Pour the mixture into eight 6-ounce ramekins or custard cups, filling each one about two-thirds full. Place the ramekins in a 9- by 13-inch baking pan. Place the pan in the oven and pour in enough boiling water to come about halfway up the sides of the ramekins. Bake about 40 minutes, or until the custard is set.
- 6Remove the ramekins from the water bath and let them cool completely on a wire rack. Cover and refrigerate at least 4 hours. Garnish each pot de creme with raspberries and mint leaves.
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Nutritional Facts for Chocolate-Mint Pots De Creme
Serving Size: 1 (127 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 345.7
- Calories from Fat 292
- Total Fat 32.5 g
- Saturated Fat 19.2 g
- Cholesterol 206.9 mg
- Sodium 45.4 mg
- Total Carbohydrate 13.8 g
- Dietary Fiber 4.7 g
- Sugars 2.2 g
- Protein 7.8 g