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Directions. Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with.


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Ree Drummond. Ina Garten. Sunny Anderson. Bobby Flay. Valerie Bertinelli. Guy Fieri. Molly Yeh.. Mushroom Pilaf is on the side and for dessert, Pots De Creme With Brandy Whipped Cream.


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Add a pinch of salt. Turn on the blender. While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.


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With the machine off, add boiling milk in a slow stream—the hot milk will cook the egg and melt the chocolate. Process or blend 1 minute, until smooth. Spoon into teacups or champagne glasses, and chill. When ready to serve, whip cream until soft peaks form, about 1-2 minutes. Sprinkle in remaining tablespoon of sugar and combine.


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Chocolate Pots de Crème. Adapted from the Pioneer Woman. Makes 4 servings. In a blender jar, combine: 6 oz semi-sweet chocolate chips. 2 eggs. a small pinch of salt. 1 tbsp or so of liqueur (I used French vanilla Kahlua) Put the lid on and blend to combine. Pour in 1/2 cup very hot coffee and blend, blend, blend. You are supposed to pour the.


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Preheat oven to 300°. Place chocolate and sugar in a medium glass bowl. In a small saucepan, bring half-and-half to a boil. Pour over chocolate, and let stand for 5 minutes. Whisk until smooth. In a medium bowl, whisk together egg yolks, cocoa, bourbon, vanilla, and salt. Whisk in melted chocolate mixture until smooth.


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Instructions. Chop up the chocolate and place it in a blender. Set aside. Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.


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Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them until firm, at least 2 or 3 hours. Yum! Whip the cream with the sugar.


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Playing with Flour Chocolate pot de crème

Place the chocolate chips in the blender. Crack in the eggs, then add the vanilla and the salt. Pulse 5 to 7 times, or until the chocolate chips are partially pulverized. Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.


Petit pot de crème au petitbeurre... Les petits bonheurs de Louise

For the uninitiated, what exactly is this chocolate-y, decadent delight? According to The Cottage Journal, pots de creme is French for "pot of cream."A baked custard treat, Gourmet Sleuth describes pots de creme as somewhere between a creme brulee and a flan.The baked good's unique texture historically warrants a special serving pot, which looks a bit like a normal coffee cup with a lid on top.


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Now slowly pour in the boiling hot coffee. Note: It's important that your coffee is PIPING HOT. This is how you temper, aka cook, the eggs. Blend again and.. Done. Pour into dessert bowls, cover, and refrigerate for a few hours to help the custardy goodness set. This is where "pots" comes into play.


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Blend until the mixture is smooth and free of visible bits of chocolate, 20 to 30 seconds. Add 1 tablespoon of the dulce de leche to each of 4 large glasses. Next, pour and divide the chocolate.


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Continue to drizzle and add the caramel, whisking the entire time, until all the caramel is incorporated. Stir in the vanilla. Pour the custard through a sieve to ensure it is silky smooth. Then divide the custard into 6 small ramekins or small 1/2 pint jars. Place ramekin/jars in a baking pan or roasting pan.