Edible Chocolate Pots de Crème Jars

Name: Edible Chocolate Pots de Crème Jars
Prep time: 9 h 13 min
Cook time: 9 h 13 min
Yield: 6 serving
Ingredients: For the edible chocolate jars:; 1 3.5- ounce bars GREEN & BLACK'S DARK 70% Chocolate; For the chocolate pots de creme filling:; 2 3.5- ounce bars GREEN & BLACK'S DARK 70% Chocolate; 1 3.5- ounce bars GREEN & BLACK'S MILK Chocolate; 1 large egg; ¼ cup sugar; 1 teaspoon vanilla; pinch salt; ¾ cup heavy cream; For the raspberry-pomegranate coulis:; 1 12- ounce package frozen raspberries; ½ cup pomegranate arils or seeds; ⅔ cup sugar; 2 tablespoons Grand Marnier; Whipped Cream

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Prep Time
9 hrs 13 mins
Cook Time
9 hrs 13 mins
Servings
6
Course
Dessert
Cuisine
French

Edible Chocolate Pots de Crème Jars

Brielle Kelley

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Combine delicious, decadent, easy, classy and adorable, and you've described these Edible Chocolate Pots de Crème Jars They're "make ahead" and a sure hit!

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Ingredients

Servings

For the edible chocolate jars:
1 3.5- ounce bars GREEN & BLACK'S DARK 70% Chocolate
For the chocolate pots de creme filling:
2 3.5- ounce bars GREEN & BLACK'S DARK 70% Chocolate
1 3.5- ounce bars GREEN & BLACK'S MILK Chocolate
1 large egg
¼ cup sugar
1 teaspoon vanilla
pinch salt
¾ cup heavy cream
For the raspberry-pomegranate coulis:
1 12- ounce package frozen raspberries
½ cup pomegranate arils or seeds
⅔ cup sugar
2 tablespoons Grand Marnier optional
Whipped Cream cocoa powder, mint sprigs, pomegranate arils, for garnish if desired

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Instructions

For the edible chocolate jars, prepare a double boiler. Place about 1 inch of water in the bottom of the double boiler. Bring the water to a boil, then reduce heat so that it's barely simmering. Add the GREEN & BLACKS 70% DARK chocolate bar to the top of the double boiler and stir occasionally till chocolate is melted. Leave pot on burner but turn off heat.
Set out 6 cardboard cupcake cups (wrappers)*. Add 2 teaspoons of the melted chocolate to one of the cardboard cups. Tilt the cup to allow chocolate to cover the bottom surface. Then, with a small artist's paint brush, paint the chocolate up the sides, completely coating each cup with chocolate. Use more of the melted chocolate if necessary. Repeat with other 5 cups. Place cups on a plate and place in the freezer for 5 minutes.
Paint another layer of the melted chocolate over the first layer. Be sure to paint the chocolate all the way to the top and cover the entire surface. Return chocolate cups to freezer for another 5 minutes, then repeat procedure for a third layer. Place chocolate cups in the refrigerator while you prepare the filling. You can make these cups several days before you want to serve them. Prepare as directed and cover with plastic wrap. Store in refrigerator.
For the filling, break up the two GREEN & BLACK'S DARK Chocolate bars and the MILK Chocolate bar and place in a blender container. Add the egg, sugar, vanilla and salt. Place cover on blender container but remove center cap. Place a narrow tipped funnel through the opening.
Place cream in a medium size microwave-safe container. Heat cream in the microwave on high power until boiling rapidly, about 1 ½-2 minutes. Watch carefully so cream does not boil over the edges of the cup.
Turn blender on to medium speed and pour cream immediately (you want the heat to melt the chocolate and cook the egg) through the funnel into the blender container. Increase speed to high and blend for 2 minutes. Remove blender container from base and tap several times on a work surface to bring air bubbles to the top.
Remove chocolate cups from refrigerator and pour chocolate filling into each cup to about ⅛-inch of the top. Return cups to refrigerator for at least one hour and up to 2 days. (If preparing in advance, cover with plastic wrap after about 30 minutes and filling has firmed up.)
For the raspberry-pomegranate coulis, place raspberries, pomegranate arils and sugar in a medium size sauce pan. Bring mixture to a boil, then remove from heat and stir till sugar is dissolved. Stir in Grand Marnier, if desired. Strain through a fine mesh strainer and place in a glass jar with a tight fitting lid. Store in refrigerator till ready to serve.
To serve, remove edible chocolate cups from refrigerator. Careful tear of the cardboard cup. Spoon a few tablespoons of coulis onto 6 dessert plates. Place an edible chocolate jar in the center of plates on top of the coulis. Garnish with whipped cream, a dusting of cocoa powder, mint sprigs and more pomegranate arils, if desired.

Notes

*I used cardboard cupcake wrappers like these. Mine have a ¼ cup capacity. You could also use aluminum lined cupcake papers or silicon cupcake liners, but the number of servings may vary depending on the size of the papers or liners.