crockpot - Chocolate Cups
Source of Recipe
from Sylvia
crockpot - Chocolate Cups
6 ounce/175g plain semi-sweet chocolate, 70% cocoa solids
3/4 pint/450ml single light cream
1/2 tsp vanilla extract
1 ounce/25g caster sugar (finer than granulated)
2 large eggs
4 fluid ounces/120ml double/heavy/whipping cream
1 Tablespoon cocoa powder
Put the cream, vanilla and chocolate in a saucepan.
Heat gently, stirring, until the chocolate melts.
Remove from heat.
Whisk the eggs and sugar together, then whisk into
the chocolate mixture.
Spoon into 6 small cups, espresso cups are ideal.
(the quantity and size of the cups depends on the
size and shape of crockpot/slow cooker being used).
Stand the cups in the crockpot/slow cooker with
enough boiling water to come half way up the sides
of the containers.
Cover and cook on low for 1 and 1/2 to 2 hours until
just set. Do not overcook.
Remove from the crockpot, leave to cool, then chill.
Whip the double cream until peaks form and spoon on
the top of each chilled cup of chocolate.
Dust with sifted cocoa and serve.
Makes 6 servings.
|
|
member logon
