Double Dark Chocolate Pots de Creme with Vanilla Rose Cream


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Rich chocolate pudding with lightly vanilla rose scented whipped cream. An easy elegant dessert that just says “love”! ~Amy

Double Dark Chocolate Pots de Creme with Vanilla Rose Cream

1/2 cup sugar
1/3 cup natural cocoa powder
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp vanilla
Pinch of salt
2 oz 70% bittersweet chocolate, chopped

In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in chocolate. Cool custard in pan stirring often. Stir in vanilla. Pour into individual ramekins. When ready to serve top with Vanilla Rose Whipped cream.

Makes 4-6 servings

1 cup heavy whipping cream
1/4 cup confectioners sugar
1/4 tsp vanilla
1/2 tsp Nielsen-Massey Rose Water

In a medium sized bowl, With an electric mixer, beat all ingredients to soft peaks.

Makes 2 cups

Recipes by Amy Richardson

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