From the kitchen of blogger What Megan’s Making, these Dark Chocolate Raspberry Pots de Crème highlight the perfect pairing of dark chocolate and raspberry making it a truly rich and creamy indulgence.
Dark Chocolate Raspberry Pots de Crème is a decadent fusion of rich dark chocolate and tangy raspberries that promises an indulgent experience in every spoonful. This dessert from NESTLÉ® TOLL HOUSE® brings together the intense flavor of dark chocolate with the lusciousness of creamy textures, creating a treat that is perfect for a special occasion or when you simply want to treat yourself.
This creamy dessert is crafted with NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, which melt beautifully to form the heart of this sweet delight. Freshly whipped cream is added for serving, enhancing the dish's smooth and velvety texture.
Enjoy this easy-to-make, yet impressively elegant dessert that’s ideal for Valentine's Day or any day you wish to indulge in a rich and satisfying treat. Whether you're looking for Dessert Recipes or something special for a loved one, Dark Chocolate Raspberry Pots de Crème delivers a luxurious and memorable experience every time.
Ingredients
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Directions
Step 1
Place the chocolate morsels in a large bowl and set aside.
Step 2
In a medium-sized sauce pan, whisk together the cream, milk, egg yolks, 6 tablespoons granulated sugar and salt. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the spatula and register 175° F on a thermometer. Be careful to not let the mixture come to a boil. Immediately pour the milk mixture through a fine mesh strainer over the chocolate in the bowl. Let sit for about 5 minutes to melt the chocolate. Add in the vanilla and stir until smooth. Divide the chocolate mixture among 8 ramekins or small cups. Add about 2 Tbsp of the raspberry sauce to each ramekin and swirl with a knife. Save any extra raspberry sauce for later. Cover and refrigerate until set, about 2 hours.
Step 3
Combine the raspberries and 1/4 cup sugar in a medium-sized pot. Stir the cornstarch into the water until smooth and add to the pot. Heat over medium-high heat, stirring occasionally, until the mixture begins to boil. Turn down the heat and simmer for about 5 minutes, stirring constantly, until the mixture is slightly thickened. Using an immersion blender, puree until smooth and strain through a fine mesh strainer. The sauce will continue to thicken as it cools.
Step 4
When ready to serve, top with lightly sweetened freshly whipped cream. Thin out some of the extra raspberry sauce with a little bit of water and drizzle over top of the whipped cream.
Ingredients
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Make It
Step 1
Place the chocolate morsels in a large bowl and set aside.
Step 2
In a medium-sized sauce pan, whisk together the cream, milk, egg yolks, 6 tablespoons granulated sugar and salt. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the spatula and register 175° F on a thermometer. Be careful to not let the mixture come to a boil. Immediately pour the milk mixture through a fine mesh strainer over the chocolate in the bowl. Let sit for about 5 minutes to melt the chocolate. Add in the vanilla and stir until smooth. Divide the chocolate mixture among 8 ramekins or small cups. Add about 2 Tbsp of the raspberry sauce to each ramekin and swirl with a knife. Save any extra raspberry sauce for later. Cover and refrigerate until set, about 2 hours.
Step 3
Combine the raspberries and 1/4 cup sugar in a medium-sized pot. Stir the cornstarch into the water until smooth and add to the pot. Heat over medium-high heat, stirring occasionally, until the mixture begins to boil. Turn down the heat and simmer for about 5 minutes, stirring constantly, until the mixture is slightly thickened. Using an immersion blender, puree until smooth and strain through a fine mesh strainer. The sauce will continue to thicken as it cools.
Step 4
When ready to serve, top with lightly sweetened freshly whipped cream. Thin out some of the extra raspberry sauce with a little bit of water and drizzle over top of the whipped cream.
Ingredients
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