Chocolate Pots de Crème with Toasted Meringue

With its silky texture and dark chocolate flavor, this make-ahead dessert is capped off with a delectable toasted meringue.

Chocolate Pots de Crème with Toasted Meringue
Makes 5
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Ingredients
  1. 2 cups half-and-half
  2. 1 (10-ounce) bag 60% bittersweet chocolate morsels
  3. 2 large egg yolks
  4. Garnish: Toasted Chocolate Swirl Meringues (recipe follows), Homemade Graham Cracker pieces
Instructions
  1. In a medium saucepan, bring half-and-half to a boil over medium-high heat.
  2. Place chocolate in the container of a blender. Carefully pour hot half-and-half into blender, and let stand for 1 minute. Blend until smooth. With blender running, add egg yolks. Let mixture cool slightly.
  3. Pour into 4 dessert glasses or jars, and cover with plastic wrap. Refrigerate until firm, 2 to 4 hours or overnight. Garnish with Toasted Chocolate Swirl Meringues and Homemade Graham Cracker pieces, if desired.
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Chocolate Swirl Meringues
Makes 24
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Ingredients
  1. 3 large egg whites, room temperature
  2. ¼ teaspoon (0.50 gram) cream of tartar
  3. ½ cup (100 grams) granulated sugar
  4. ¼ cup (30 grams) confectioners’ sugar
  5. 1 teaspoon vanilla extract
  6. ½ cup (85 grams) semisweet chocolate morsels, melted
Instructions
  1. Preheat oven to 275°F. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add sugars and vanilla, beating until stiff peaks form, about 5 minutes.
  3. Transfer mixture to a piping bag fitted with a large round tip. Pipe small mounds, about 1½ tablespoons onto prepared pan. Using a spoon, drop about ¼ teaspoon of melted chocolate into center of each meringue. Using a wooden pick, swirl chocolate into meringues.
  4. Bake for 1 hour. Turn oven off, and let meringues stand in oven with door cracked for 6 hours or overnight. Store in an airtight container.
Bake from Scratch https://www.bakefromscratch.com/

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