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Mocha Pots de Creme with Spiced Cream

December 22, 2011

One of my favorite Christmas traditions is sitting by the tree with cocktails on Christmas Eve. All children have been put to bed and the house is quiet and dark. This year we are not traveling or hosting any family, so it will be just my husband and I staying up. We’ll sip on champagne and reminisce about 2011. This year I am making a special dessert for us to share.

Here’s how:

Mocha Pots de Creme:

¾ cup heavy cream

3 tbsp sugar

1½ oz unsweetened chocolate, finely chopped

½ tsp instant espresso powder

2 egg yolks

1 tsp vanilla

Heat oven to 300. Fill a saucepan with water and bring it to a boil. In another saucepan, bring the cream and sugar to a simmer. Remove from heat and add the chocolate and espresso powder. Stir until chocolate is melted and espresso is dissolved. Whisk in yolks and vanilla until smooth.

Pour chocolate mixture into 2 ramekins, then place the ramekins into a baking pan. Pour the boiling water into the pan until it comes halfway up the sides of the ramekins.

Bake for about 25 minutes or until the middle begins to set. Cool on a wire rack. Serve warm or chilled with whipped cream.

Recipe from Redbook February 2009

Spiced Whipped Cream

¾ cup heavy cream, chilled

2 tbsp confectioners’ sugar

½ tsp cinnamon

¼ tsp nutmeg

1/8 tsp cloves

With a mixer, beat cream until frothy. Add sugar and spices and continue to mix until soft peaks form. Chill in refrigerator until ready to serve.

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