Raspberry and Chocolate “Pots de Crème”

Name: Raspberry and Chocolate “Pots de Crème”
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 3 1/2 oz (100 g) dark chocolate, coarsely chopped; 1 cup (250 ml) seedless raspberry purée (see note); 1/4 cup (60 ml) sugar; 2 egg yolks

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Preparation 15 min
Cooking 10 min
Chilling 4 h
Servings 6

Vegetarian
Nut-free
Gluten-free

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Ingredients

- 3 1/2 oz (100 g) dark chocolate, coarsely chopped
- 1 cup (250 ml) seedless raspberry purée (see note)
- 1/4 cup (60 ml) sugar
- 2 egg yolks

Preparation

- Place the chocolate in a bowl. Set aside.
- In a saucepan, heat the raspberry purée with half the sugar.
- In a bowl, combine the egg yolks with the remaining sugar with a whisk. Gradually add the warm raspberry purée, whisking constantly. Pour the mixture back into the saucepan and cook gently for about 1 minute, stirring continuously. Strain through a sieve over the chocolate. Let stand for 1 minute, without stirring.
- With a whisk, stir until smooth. Divide among six espresso cups. Cover and refrigerate for 4 hours or overnight.

Note from Ricardo

For about 250 ml (1 cup) seedless raspberry puree, puree 1 litre (4 cups) thawed frozen raspberries until smooth, then strain the puree through a fine sieve.

Personal Note

RICARDO Silicone Whisk

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This silicone whisk allows you to whip cream, sauces and eggs efficiently.

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