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POTS DE CRÈME - CHOCOLATE - Chocolate and Raspberry Crème de Pots :]>
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| Dark Chocolate and Raspberry Crème de Pots Chocolate Crème de Pots | |
| 2 | egg yolks |
| 3 oz. | Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips |
| 1 cup | heavy whipping cream |
| 3 tablespoons | sugar |
| 1 teaspoon | vanilla extract |
| Raspberry Filling | |
| 1 ½ cups | frozen raspberries |
| ¼ cup | sugar |
| Juice from 1 | lemon,, (about 2 tablespoons) |
| 1 teaspoon | cornstarch |
| Chocolate Hearts | |
| ¼ cup | Ghirardelli Dark Melting Wafers |
Edible Glitter
For Chocolate Crème de Pots: Place egg yolks in a small bowl. Whisk together and set aside.
Combine whipping cream, Ghirardelli chips, and sugar in small saucepan. Heat over medium heat until mixture comes to a boil, about 8 minutes. Remove saucepan from heat, let cool for 1 minute. Pour half of the chocolate mixture into bowl with egg yolks. Stir until eggs are combined. Pour mixture back into saucepan with remaining chocolate sauce. Place back on heat and cook for 2 additional minutes. Stir in vanilla extract. Pour mixture into 4 small juice glasses, dividing equally. Place into refrigerator and cool for 2 hours.
For Raspberry Layer: Stir together raspberries, lemon juice, and cornstarch in a small saucepan. Place over medium heat. Heat until boiling, about 5 minutes. Remove from heat and strain out solids. Pour sauce on top of chocolate layer. Cool for about 2 hours.
For Chocolate Hearts: Sprinkle edible glitter into the bottom of a heart chocolate mold. Melt Ghirardelli Dark Melting Wafers according to package directions. Pour melted wafers into molds. Place mold in the refrigerator until completely hardened. Immediately before serving, place a heart on top of raspberry layer.
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