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Categories:
bittersweet chocolate semisweet chocolate chocolate eggs brown sugar vanilla amaretto salt heavy cream
Viewed: 15 - Published at: 9 years agoIngredients
- 4 ounces bittersweet chocolate, coarsely chopped
- 4 ounces semisweet chocolate, coarsely chopped
- 4 ounces Ibarra Mexican chocolate, coarsely chopped
- 2 eggs
- 2 tablespoons brown sugar
- 2 teaspoons Mexican vanilla
- 2 teaspoons amaretto
- Pinch of salt
- 1 1/2 cups heavy cream (or half-and-half)
Method
- In a blender, mix all ingredients except cream for 30 seconds.
- Heat cream until it just reaches the boiling point.
- With the blender running, pour in hot cream and blend for 1 minute.
- Pour the mixture into individual ramekins.
- Refrigerate until set, approximately 30 minutes.
