VANILLA SILK COCKTAIL RECIPES

Name: Slow-Cooker Chocolate Pots de Creme
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings
Ingredients: 2 cups heavy whipping cream; 8 ounces bittersweet chocolate, finely chopped; 1 tablespoon instant espresso powder; 4 large egg yolks, room temperature; 1/4 cup sugar; 1/4 teaspoon salt; 1 tablespoon vanilla extract; 3 cups hot water; Optional: Whipped cream, grated chocolate and fresh raspberries

SLOW-COOKER CHOCOLATE POTS DE CREME RECIPE: HOW TO MAKE IT

Slow-Cooker Chocolate Pots de Creme Recipe: How to Make It image

Lunch on the go just got a whole lot sweeter. Tuck jars of rich chocolate custard into lunch bags for a midday treat. These desserts in a jar are fun for picnics, too. —Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories Desserts

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 cups heavy whipping cream
8 ounces bittersweet chocolate, finely chopped
1 tablespoon instant espresso powder
4 large egg yolks, room temperature
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
3 cups hot water
Optional: Whipped cream, grated chocolate and fresh raspberries

Steps:

Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, about 4 minutes. Whisk to combine., In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract. , Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low for 4 hours or until set. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours. , If desired, top with whipped cream, grated chocolate and raspberries.

Nutrition Facts : Calories 424 calories, FatContent 34g fat (21g saturated fat), CholesterolContent 160mg cholesterol, SodiumContent 94mg sodium, CarbohydrateContent 13g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

SLOW-COOKER CHOCOLATE POTS DE CREME RECIPE: HOW TO MAKE IT

Slow-Cooker Chocolate Pots de Creme Recipe: How to Make It image

Lunch on the go just got a whole lot sweeter. Tuck jars of rich chocolate custard into lunch bags for a midday treat. These desserts in a jar are fun for picnics, too. —Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories Desserts

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 cups heavy whipping cream
8 ounces bittersweet chocolate, finely chopped
1 tablespoon instant espresso powder
4 large egg yolks, room temperature
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
3 cups hot water
Optional: Whipped cream, grated chocolate and fresh raspberries

Steps:

Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, about 4 minutes. Whisk to combine., In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract. , Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low for 4 hours or until set. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours. , If desired, top with whipped cream, grated chocolate and raspberries.

More about "vanilla silk cocktail recipes"

SLOW-COOKER CHOCOLATE POTS DE CREME RECIPE: HOW TO MAKE IT

Lunch on the go just got a whole lot sweeter. Tuck jars of rich chocolate custard into lunch bags for a midday treat. These desserts in a jar are fun for picnics, too. —Nick Iverson, Denver, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 04 hours 20 minutes
Category Desserts
Calories 424 calories per serving

Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, about 4 minutes. Whisk to combine., In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract. , Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low for 4 hours or until set. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours. , If desired, top with whipped cream, grated chocolate and raspberries.

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