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Image by Jason Briscoe

Crockpot: Pots de Creme

Crockpot Dessert

Cooking Method:

Crockpot

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* 2 cups heavy whipping cream * 8 ounces bittersweet chocolate, finely chopped * 1 Tablespoon instant espresso powder * 4 large egg yolks * 1/4 cup sugar * 1/4 teaspoon salt * 1 Tablespoon vanilla extract * Optional: Whipped cream, grated chocolate and fresh raspberries

Prep Time:

20 minutes

Cook Time:

4 hours

Ingredients:

* 2 cups heavy whipping cream
* 8 ounces bittersweet chocolate, finely chopped
* 1 Tablespoon instant espresso powder
* 4 large egg yolks
* 1/4 cup sugar
* 1/4 teaspoon salt
* 1 Tablespoon vanilla extract
* Optional: Whipped cream, grated chocolate and fresh raspberries

Instructions:

1. Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, about 4 minutes. Whisk to combine.
2. In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy.
3. Slowly whisk in cream mixture; stir in vanilla.
4. Ladle egg mixture into eight 4-ounce jars.
5. Center lids on jars and screw on bands until fingertip tight.
6. Add 3 cups hot water to a 7-qt. slow cooker.
7. Place jars in slow cooker. Cook, covered, on low for 4 hours or until set.
8. Remove jars from slow cooker; cool on counter for 30 minutes.
9. Refrigerate until cold, about 2 hours.
10. If desired, top with whipped cream, grated chocolate and fresh raspberries.

Notes:

1. Store leftovers in the refrigerator up to one week.
2. Serve with fresh fruit.

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