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Member recipe

Frozen Chocolate Pots de Creme

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Serves 6

Little pots of chocolate cream

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  • 335g semi-sweet chocolate cut into 1/2" pieces
  • 1 1/2 teaspoons vanilla
  • 1/16 teaspoon salt
  • 360ml cream
  • 6 egg yolks


    1. Place chocolate, vanilla, and salt in a blender.
    2. Bring cream to a boil and pour over chocolate. Cover blender and whir until smooth, about 30 seconds.
    3. Add egg yolks. Blend again until smooth, about 5 seconds.
    4. Pour into six pot de creme pots (any set which can be used in the oven and freezer) cover with lid. Place in freezer until the dessert is frozen.
    5. To Serve This dessert can also be served after it is chilled at least 4 hours or overnight. If you are not using oven to tableware then allow the dessert to cool on the counter before you place the cups in the refrigerator.

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