Chocolate Cream Pots Recipe
Chocolate Cream Pots is different in taste. The dressing of golden raisins gives the Chocolate Cream Pots a unique taste.
Ingredients
| Bitter chocolate | 3 Ounce | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Egg yolks | 2 | |
| Superfine sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Cointreau | 2 Tablespoon | |
| Golden Raisins | 3 Tablespoon |
Directions
Break the chocolate in pieces and heat in a bowl with the milk for 3 minutes on HIGH.
Put the whole egg and 2 egg yolks in a large bowl with the sugar and a pinch of salt and whisk until foamy.
Stir the chocolate and milk mixture and pour in a thin stream into the eggs, whisking constantly.
Microwave, uncovered, on HIGH for 11/2 minutes.
Remove the bowl from the oven and beat the mixture until smooth.
Add the cointreau, beat again and divide the mousse between 4 ramekins.
Rinse the raisins (sultanas) under plenty of cold running water.
Put in a bowl.
Cover with water and heat in the oven for 1 minute on HIGH.
Drain on kitchen paper and add to the ramekins.
Leave to cool, then refrigerate for at least 3 hours.
Put the whole egg and 2 egg yolks in a large bowl with the sugar and a pinch of salt and whisk until foamy.
Stir the chocolate and milk mixture and pour in a thin stream into the eggs, whisking constantly.
Microwave, uncovered, on HIGH for 11/2 minutes.
Remove the bowl from the oven and beat the mixture until smooth.
Add the cointreau, beat again and divide the mousse between 4 ramekins.
Rinse the raisins (sultanas) under plenty of cold running water.
Put in a bowl.
Cover with water and heat in the oven for 1 minute on HIGH.
Drain on kitchen paper and add to the ramekins.
Leave to cool, then refrigerate for at least 3 hours.
Chef
