Mandarin Pots de Creme
From bluegrass 16 years ago
- 360 minutes to make
- Serves 8
One of my lovely wife's favourite desserts. The cooking time I've noted is actually chilling time ... these are not cooked.
Ingredients
- 1 1/2 cups of semi-sweet chocolate chips shopping list
- 1/4 cup of sugar shopping list
- 3 Tbsp of hot strong brewed coffee or espresso shopping list
- 2 eggs shopping list
- 2 egg yolks (save the whites for something else or freeze them) shopping list
- 1 cup of heavy cream, scalded (you'll need it hot so don't cool it) shopping list
- 4 Tbsp of orange brandy liqueur shopping list
- 11 ounce can of mandarin orange segments, drained (you can use fresh if you prefer but it's fussy to peel all the little segments, although your loved ones will admire your diligence) shopping list
How to make it
- Put chocolate chips, sugar, coffee, eggs and egg yolks in a blender.
- Turn the blender on high and immediately pour in (through the little hole in the lid) the hot cream in a slow, steady stream.
- Pour in the brandy and let the whole batch whiz for about 1 minute.
- Pour into eight individual pots de creme dishes, or if you don't have them, use nice dessert glasses or custard cups.
- Put the dishes on a sheet pan and cover the whole thing with plastic wrap.
- Chill on the lowest rack of your fridge for about 3 hours or until firmly set.
- Top each with a mandarin orange segment just before serving.
- *NOTE: Make sure your eggs are fresh, clean and crack free because you're using them "raw".
People Who Like This Dish 5
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