""Make as much as you can ahead of time, before your guests arrive when entertaining." That's Julie of @thefeedfeed's #SweetestSecret to holiday baking. And she's captured it perfectly in her make-ahead #Ghirardelli, pomegranate & pistachio Pots de Créme.
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Chocolate Pomegranate & Pistachio Pots De Créme With Bitters
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Recipe Intro From ghirardelli
Dessert, Holiday, Make Ahead, Christmas
Can’t wait for Christmas in July since I missed these delicious looking pots de crème à la pistachio and pomegranate! @ghirardelli by Julie of feedfeed
RECIPE
Makes 8 4 oz Pots de Crème
Recipe Adapted from Fiz Feast Flair
Ingredients
Pots de Crème
2 c. heavy whipping cream
1/2 c. milk
2 pomegranates (1 juiced and 1de-seeded)
4 Tbsp. + 2 tsp. coconut sugar
1/2 tsp. kosher salt
7 oz. bittersweet chocolate, chopped
6 large egg yolks
1 dash of bitters
Directions
Preheat oven to 325°F.
Whisk heavy whipping cream, milk, pomegranate juice, coconut sugar, and salt in small saucepan over medium heat. Continue whisking until mixture is shivering, then remove from heat. Whisk in chopped chocolate until smooth and completely melted. Let mixture cool for a few minutes, stirring occasionally. Whisk in one egg yolk at a time then add the dash of bitters and whisk again. Strain through fine mesh strainer. Divide mixture evenly between the 8 mason jars.
Set jars in baking dish and fill pan with hot water until water reaches halfway up jars. Bake for 45 minutes.
Remove from pan and set on wire rack to cool. Once cooled, move to refrigerator and chill for at least 2 hours or until set.
Top with whipped cream, pomegranate seeds and chopped pistachios.
RECIPE
Makes 8 4 oz Pots de Crème
Recipe Adapted from Fiz Feast Flair
Ingredients
Pots de Crème
2 c. heavy whipping cream
1/2 c. milk
2 pomegranates (1 juiced and 1de-seeded)
4 Tbsp. + 2 tsp. coconut sugar
1/2 tsp. kosher salt
7 oz. bittersweet chocolate, chopped
6 large egg yolks
1 dash of bitters
Directions
Preheat oven to 325°F.
Whisk heavy whipping cream, milk, pomegranate juice, coconut sugar, and salt in small saucepan over medium heat. Continue whisking until mixture is shivering, then remove from heat. Whisk in chopped chocolate until smooth and completely melted. Let mixture cool for a few minutes, stirring occasionally. Whisk in one egg yolk at a time then add the dash of bitters and whisk again. Strain through fine mesh strainer. Divide mixture evenly between the 8 mason jars.
Set jars in baking dish and fill pan with hot water until water reaches halfway up jars. Bake for 45 minutes.
Remove from pan and set on wire rack to cool. Once cooled, move to refrigerator and chill for at least 2 hours or until set.
Top with whipped cream, pomegranate seeds and chopped pistachios.