Orangecello Chocolate Pots de Crème

Orangecello Chocolate Pots de Crème
 

2 Servings
Ingredients
  • 2 ounces semisweet or bittersweet chocolate
  • 2 tablespoons Gioia Luisa Orangecello
  • 2 eggs, separated
  • ⅛ teaspoon salt
  • ¼ cup sugar
  • ½ cup heavy cream
Instructions
  1. Combine the chocolate and Orangecello in top pan of a double boiler. Stir until the chocolate has melted and mixture is smooth. Remove the pan from the water and let it cool slightly. Whisk in the egg yolks.
  2. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until the whites from stiff peaks.
  3. Stir ⅓ of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites.
  4. In a chilled bowl with chilled beaters beat the cream until stiff peaks form.
  5. Gently fold the whipped cream into the chocolate mixture.
  6. Divide the mixture evenly among 2 or 3 ramekins, cover and refrigerate until set, at least 2 hours. To serve garnish with sweetened whipped cream.

 

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