Ingredients
- 1 pint heavy cream
- ¼ cup vanilla sugar
- 2 teaspoons powdered espresso coffee
- 1 tablespoon unsweetened Dutch cocoa mixed with 2 tablespoons water
- 12 ounces semisweet chocolate, chopped
- 6 large egg yolks
- 4 tablespoons Irish whisky
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Nutritional Information
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Nutritional analysis per serving (8 servings)
492 calories; 38 grams fat; 22 grams saturated fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 5 grams protein; 219 milligrams cholesterol; 33 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
8 servings
Preparation
- In a heavy saute pan, mix the cream, sugar and powdered espresso. Bring to a boil and remove from heat. Add the cocoa mixture and stir until blended. Add the chocolate and stir until completely melted. Pour a small amount of the mixture into the egg yolks and blend in. Pour the egg yolks into the saute pan.
- Place the pan over medium heat and cook, stirring constantly, until the mixture thickens (about 15 minutes). Do not boil. Remove from heat and add the Irish whisky.
- Pour into eight one-half cup ramekins and chill in the refrigerator until set (about two hours).
- The pots de creme can be garnished with sweetened whipped cream
Dining and Cooking