Momma Mary’s Dark Chocolate Raspberry Pot de Creme

Momma Mary’s Dark Chocolate Raspberry Pot de Creme

Serves 8

  • 1 1/2 cup Milk Chocolate Chips
  • 1/2 cup Dark Chocolate Chips
  • 1 cup whole milk, hot
  • 4 raw eggs, out of shell
  • 2 C. Frozen Raspberries, thawed
  • 2 Tbsp apple cider vinegar
  • 4 Tbsp fine white sugar
  • 1/2 C powdered sugar
  • 32 fresh raspberries. chilled
  • Fresh Whipped Cream (Optional) 

Pot de Creme

  1. Pour chocolate chips into food processor. Add eggs and blend for 10-20 seconds to combine.
  2. Heat 1 cup milk to a low simmer (you want it hot). Start blender again and slowly add the hot milk, allowing it to incorporate evenly with the chips and eggs.
  3. Pour contents into 8 serving cups. Place in the fridge for 2 hours, or until firm.

Raspberry Gastric

Meanwhile, heat a skillet over medium heat, add thawed raspberries (with juice), vinegar, and sugar. Simmer and stir until liquid is reduced creating a thick paste.

Remove from heat and chill while pot de creme sets.

Add 1 Tbsp of raspberry gastric to each pot de creme cup, sprinkle with powdered sugar, and top with 3-4 fresh raspberries.

Serve immediately. 

Are you a fan of chocolate and peanut butter? Here’s a Pot de Creme for YOU! 

Chocolate Peanut Butter Pot de Creme

 

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