Looking for an easy recipe chocolate dessert that is super rich and satisfying? I think this cream for 10 minutes Mocha Pots de maw of one of my favorite books love - The Weekend Baker: Irresistible Recipes, simple techniques and stress-free strategies for busy people by Abigail Johnson Dodge. I found the recipe in 2008, when filling out the menu for a private cooking / dessert class I taught, and oftenthere.
As Abby says in the book, is the crème de Pot French version of the American pudding. This recipe is very simple - just give the whip the ingredients in a mixer. E '10 minutes really easy recipe chocolate cake with only 6 ingredients.
What is a coach's weight loss blog post on simple chocolate cakes? Good question. Let me explain.
After years of struggling with diets and deprivation make me go crazy looking for thatperfect concept for a healthy diet, I finally realize the white flag there is no such thing as a perfect diet wavy. Constantly looking for "perfect diet" is compulsive, exhausting and a huge waste of precious life energy. Now practice and encourage a balanced approach to loss and healthy diet that combines a lot of variety with large doses weight joy. To me it means indulging in small quantities of beautiful decadent dessert like this, if I do.
They arelooking for a recipe for a chocolate dessert is simply incredible and I hope that will give them satisfactory attempt wonderful.
10-Minute Mocha Pots de Crme
Make four 1 / 2 cup servings
The French-American version of the pudding, this is a no-bake version, which whips up in minutes with the help of your blender. The key is to use really good chocolate. The recipe calls for it to cool for at least 45 minutes, but I found it takes at least a couple hourscold and still in my refrigerator.
1 cup (8 fl ounces/233 ml) Cream
4 ounces (113 grams) of dark chocolate, finely chopped
3 tablespoons sugar
Teaspoons instant coffee powder or instant coffee granules
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
They have 4 small tins or classic pot de CRME pots (small bowls with lid) or cups of tea big enough just over 1 / 2 cup each. (Since this is a recipe does not cook the dishes are notis baked).
Heat oil in a saucepan, bring cream just to a boil. Meanwhile, add the chopped chocolate, sugar and grains of the powder in a blender or coffee. When the cream is just boiling, pour into blender. Put the lid on the blender and blend at medium speed until chocolate is melted and the mixture is frothy and smooth. Add the liqueur and vanilla and process until blended, about 10 seconds.
Remove the foam with a spoon fromthe cream and discard. Pour the chocolate cream into cups or molds, dividing evenly. Cover with plastic and refrigerate for at least 2 hours. Serve with a dollop of whipped cream and some chocolate chips, if desired.
Flavors: bourbon and dark rum work well in place of the coffee liqueur. For fruit liqueurs such as orange or raspberry, leaving the granules of coffee.
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