Slow-Cooker Chocolate Pots de Creme
Lunch on the go just got a whole lot sweeter. Tuck jars of rich chocolate custard into lunch bags for a midday treat. These desserts in a jar are fun for picnics, too. —Nick Iverson, Denver, Colorado
Ingredients
- 2 cups heavy whipping cream
- 8 ounces bittersweet chocolate, finely chopped
- 1 tablespoon instant espresso powder
- 4 large egg yolks, room temperature
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 cups hot water
- Optional: Whipped cream, grated chocolate and fresh raspberries
Reviews
Bobbie, I looked up the temp for a slow cooker on low and I got 185 to 200 F. Cooking in a little water is a bain-marie, which is putting a pot in water to cook. By placing the jars in a roasting pan with a few inches of water and putting the oven on 200F you should get about the same result. Pull the wire rack out, put the pan on the rack with the jars in the pan or set them in the pan. Then add boiling water to the pan. It will start off already hot. Some people put a towel in the pan, then set the jars on, its less splashing. Another method would be to cook this over a double boiler and load the jars, but there are enough recipes out there that are setup for that. RJF
I have not made the Slow Cooker Chocolate Pots De Creme yet, but this seemed to be the only way to ask my question, which is, Is there another way to make these without using a crock pot since mine is not large enough for 8 jars. Thank you.