MOCHA CRÈME DE POTS

That just reads so terribly tough, and you might think you will need the expertise and experience of a seasoned cook to make something like that. HAPPY NEW YEAR – and that’s just not the case. This New Year bless new beginnings with an irresistibly smooth and decadent dessert. Share it with your family and friends, or just make it for yourself, if you have a sweet tooth.
You’ll not be able to stop after a spoonful and will find yourself lured to take another, and another, yet another spoonful .
Dark chocolate infused with vanilla and coffee, topped with raspberry jelly and fresh fruits – what more can one ask for to welcome the New Year with. Even though I am no big deal, but I can still say “if you eat good things in the beginning of the New Year, you will eat good things throughout the year”.
I take this opportunity to wish all readers a wonderful New Year ahead blessed with elated spirits and positive attitude .

 

mocha de creme pots2mocha de creme pots3
Ingredients
¾ cup full fat cream
1 cup milk
2 cups dark chocolate (good quality)
1 tspn instant coffee
1 tspn vanilla extract
2 tspn cornstarch
¼ cup milk

4 tbspn raspberry jam + 4 tbspn water (you could use orange or ginger jam too)

Fresh oranges and any other fruit to garnish

Method
On a low flame pour the cream, milk and stir till it comes to a boil
Remove from the flame and stir in the chocolate till its completely melted
Put the pan back on a low flame
In a cup mix the coffee, corn starch and milk and slowly pour into the pan.
Cook till the mixture coats the back of the spoon.
Allow it to cool.
Separately take the jam and water and cook till the jam melts and forms a thick liquid.
Once cooled pour the crème to separate serving glasses top with the raspberry jelly.
Garnish with the fruits and mint leaves .
Allow to set for at least 3-4 hours.

This is in itself very magical, but to increase the quotient of magic please dust some icing sugar, it will be as good as pixie dust.

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