Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Chocolate Lime Pot de Creme
Chocolate Lime Pot de Creme
Chocolate Lime Pot de Creme
photo credit: Ev Thomas
This is a no-bake recipe so it is a good choice for your more precious pot de creme cups and also a time saver.
Prep
N/A
|
Total
N/A
|
Serves
4-6
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Pots de Creme
Email
Ingredients
8
oz
semisweet chocolate (we suggest Scharffen Berger)
2
cups
heavy cream
1-2
oz
Kaffir lime leaves
6
egg
yolks
1/3
cup
sugar
Pinch of salt
Instructions
Chop chocolate into small pieces to make it easier to melt. The quality of the dessert depends on the quality of the chocolate you use.
Chop Kaffir lime leaves into small pieces.
Place half of the lime leaves in a saucepan with the heavy cream. Warm over low heat.
Place the other half of the lime leaves in the top of a double boiler with the chocolate. Cover with plastic and melt the chocolate.
Mix egg yolks with sugar and salt. Temper the yolks with the warm cream, adding 1/4 cup to the yolks. Mix well, then pour the yolks into the saucepan with the cream.
Stir continuously over a low heat so you don't "cook" the eggs. Cook for 20 minutes until the mixture becomes a custard-like texture and clings to the back of a wooden spoon.
Add the melted chocolate to the saucepan. Stir until all the chunks of chocolate disappear and mixture is smooth.
Pour the mixture through a strainer to remove the lime leaves. Pour into pot de creme cups or small ramekins. Refrigerate for 4-6 hours or freeze for 1 hour. Top with whipped cream.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Orange Pumpkin Pots de Creme
Light Vanilla Pots de Creme
Zuni Cafe Chocolate Pots de Creme
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.