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Chocolate-Raspberry Pots de Creme

  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 6
  • Pinterest
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  • Print
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  • Save
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No-bake chocolate-raspberry flavored pots de creme topped with a fresh raspberry whipped cream. MAMA. MORE + LESS -

Stephanie Wise
October 21, 2014

Ingredients

FOR THE POTS DE CREME

1/2
cup milk
1/2
cup half and half
6
egg yolks
2
cups semisweet chocolate chips
1
tablespoon raspberry (or vanilla) extract
Pinch salt

FOR THE WHIPPED CREAM

1
cup Cascadian Farm™ frozen organic raspberries
1/4
cup granulated sugar
1 1/2
cups heavy cream

Steps

Hide Images
  • 1
    In a medium saucepan over medium heat, heat milk, half and half and heavy cream until scalding (or until small bubbles form on top). Whisk egg yolks in a large bowl.
  • 2
    Remove milk mixture from heat; while whisking constantly, very slowly add milk mixture to egg yolks. When milk mixture and egg yolks are fully incorporated, return to saucepan and whisk over low heat until thickened, about 5 minutes.
  • 3
    Remove mixture from heat; whisk in chocolate chips, raspberry extract and salt until smooth. Divide mixture among 4 to 6 4-oz ramekins (depending on how big you want your servings). Refrigerate until set, about 4 hours.
  • 4
    Meanwhile, make the whipped cream: Blend frozen raspberries in a food processor until a puree forms. Transfer to a bowl and stir in sugar; set aside.
  • 5
    In the bowl of a stand mixer, whisk heavy cream on high speed until stiff peaks form. Fold in raspberry mixture.
  • 6
    Top pots de creme with whipped cream just before serving.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Mama’s Day is just around the corner, y’all… do you know how you’re going to show your mom how much you care about her?

If you don’t, I’ll give you a hint: Chocolate.

And if you really want to go all in – or if you’re in serious need of brownie points – I’ll give you another hint: Chocolate-Raspberry Pots de Crème.

Bonus? This recipe makes more than one serving, so you can have one, too. You’re welcome.

Now that we’ve got that figured out, let’s make some chocolatey deliciousness!

First, measure out your ingredients for the pots de crème. There’s half and half, milk, and heavy cream in this recipe, along with semisweet chocolate, egg yolks and raspberry extract (or vanilla, if you don’t have or can’t find raspberry extract). Basically, it’s a one-way ticket to Yumtown.

Heat the half and half, milk and heavy cream in a medium saucepan over medium heat until it scalds (or when it starts to steam and small bubbles form on the surface). Remove from heat and sloooowwwwwwly (and I mean slowly!) pour the mixture into a large bowl with some whisked egg yolks, whisking constantly so the eggs don’t get cooked.

Return the egg yolk-milk mixture back to the saucepan and whisk over low heat for a few minutes until the mixture has thickened slightly.

Now, add the chocolate chips, raspberry or vanilla extract and a pinch of salt; whisk until everything is smooth and incorporated.

Pour the mixture evenly into four to six ramekins, depending on how big you want your servings to be. Refrigerate the ramekins for at least 4 hours so the mixture can set.

Meanwhile, make some raspberry whipped cream! Whip up some heavy cream, then fold in pureed Cascadian Farm frozen raspberries mixed with sugar. Isn’t it purdy?

Spoon a dollop of whipped cream on top of the pots de crème, and you’re done!

Aww, look at that. Mom will be so proud.

Stephanie (aka Girl Versus Dough) just wants everyone to know… her mom is pretty awesome. Hi, Mom! Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

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