Lunch on the go just got a whole lot sweeter. Tuck the jars of rich chocolate custard into lunch bags for a midday treat. These portable desserts are fun for picnics too. —Nick Iverson, Denver, Colorado
Slow-Cooker Chocolate Pots de Creme
Test Kitchen tips
Slow-Cooker Chocolate Pots de Creme
Prep Time
20 min
Cook Time
240 min
Yield
8 servings
Ingredients
- 2 cups heavy whipping cream
- 8 ounces bittersweet chocolate, finely chopped
- 1 tablespoon instant espresso powder
- 4 large egg yolks
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- Optional: Whipped cream, grated chocolate and fresh raspberries
Directions
- Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, about 4 minutes. Whisk to combine.
- In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in vanilla.
- Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add 3 cups hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low for 4 hours or until set. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours.
- If desired, top with whipped cream, grated chocolate and fresh raspberries.
Nutrition Facts
1 serving: 424 calories, 34g fat (21g saturated fat), 160mg cholesterol, 94mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 5g protein.
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