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Slow-Cooker Chocolate Pots de Creme

TOTAL TIME: Prep: 20 min. Cook: 4 hours + chilling YIELD: 8 servings
Lunch on the go just got a whole lot sweeter. Tuck the jars of rich chocolate custard into lunch bags for a midday treat. These portable desserts are fun for picnics too. —Nick Iverson, Denver, Colorado

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

Directions

  • 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. Slowly whisk in cream mixture; stir in vanilla.
  • 3. Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add 3 cups hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low for 4 hours or until set. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours.
  • 4. If desired, top with whipped cream, grated chocolate and fresh raspberries.

Nutrition Facts

1 serving: 424 calories, 34g fat (21g saturated fat), 160mg cholesterol, 94mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 5g protein.

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