Chocolate Pots
Ingredients
- 6 ramekins, chocolate pots or custard cups (1/2 cup capacity)
- 3 tablespoons cold black coffee
- 1 jumbo egg, beaten
- 6 ounces semi-sweet chocolate
- pinch cayenne pepper
- 1/2 cup heavy cream
- 1/3 cup whole milk
- 1/2 teaspoon vanilla extract
Instructions
Using a microwave oven or double boiler, melt the semi-sweet chocolate. Set aside to cool slightly.
In a saucepan heat the cream and milk until just about boiling, then add the vanilla, coffee and cayenne. The coffee deepens the chocolate flavor and the cayenne provides another layer of flavor complexity. Slowly pour the cream mixture into the melted chocolate. Mix in the egg.
Pour into whatever little cups you're serving in, and refrigerate for 5 hours or overnight. Bring to room temperature before serving.
Notes
Time to prepare: 5 hours, 20 minutes.
Serves 8.
aaharsh@aol.com says:
This sounds delicious, but my concern is eating a raw egg. Isn't this dangerous? The chocolate and cream sauce will not be hot enough to make the egg safe to eat.
February 15, 2012 12:40am
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