Bittersweet Chocolate Pots de Creme
This luxurious, deeply chocolaty dessert is a cinch to make once you have Bittersweet Chocolate Ganache and Tahitian Crème Anglaise on hand. You can knock out 20 or more of these in a flash, and your guests will applaud your "hard work."
1 cup Bittersweet Chocolate Ganache
2 cups Tahitian Crème Anglaise
- Preheat the oven to 300°F. If the ganache has been chilled, warm it in a microwave oven on medium for 1 minute, until it can be stirred easily. Or put it in a metal bowl or saucepan submerged in a larger bowl or pan of hot water.
- Add the crème anglaise to the ganache and stir to blend well. Place eight 3-ounce ramekins in a deep pan or roasting pan and fill the ramekins equally with the ganache mixture. Fill the deep pan with enough hot water to come halfway up the sides of the ramekins and bake until the pots de crème are just set (they should jiggle when the ramekins are gently shaken), 45 to 50 minutes.
Chill well before serving.