Chocolate Pots De Creme
- 1 cup milk
- 1 cup whipping cream whipped
- 3 eggs
- 1/4 cup Stevia In The Raw Bakers Bag
- 2 teaspoons vanilla extract
- 4 ounces chocolate baking bar semisweet, chopped
- 8 fresh raspberries
- mint leaves small
- In medium bowl, whisk milk, 1/2 cup of the cream, eggs and Stevia In The Raw until completely smooth. Pour in heavy 1 1/2-quart saucepan. Cook over medium-low heat until mixture thickens and thermometer reads 160u0b0F, stirring constantly with wire whisk. Do Not Let Boil. Remove from heat. Stir in extract and chocolate until melted and mixture is smooth. Pour into 8 small (1/4-cup) dessert dishes. Refrigerate 2 hours or until completely chilled. When ready to serve, whip remaining 1/2 cup whipping cream with remaining 1 tablespoon Stevia In the Raw until stiff peaks form. Top each serving with whipped cream and garnish with raspberry and mint.
milk, whipping cream, eggs, bakers, vanilla, chocolate baking, fresh raspberries, mint
Taken from www.yummly.com/recipe/Chocolate-Pots-de-Creme-1355026 (may not work)