Chocolate Pots made with Carnation Evaporated Milk
- Course Desserts & Sweets
- Prep. Time 20 mins
- Cooking Time 5 - 10 mins
- Refrigeration Time 2 hrs
- Yields 8 to 12 servings
Preparation
What You Need
Instructions
In a food processor, beat eggs and sugar. Add flour and process until smooth. Add Ricotta and Nestlé Carnation Evaporated Milk. Mix well. Pour mixture into a large saucepan over medium heat. When mixture is hot to the touch, whisk in 1/2 cup (125 mL) of melted dark chocolate until smooth. Continue cooking, stirring constantly, until mixture thickens (about 5 to 10 minutes).
Pour into small 1/4 cup (60 mL) ramekins, espresso cups or 2 oz (60 mL) shooter glasses. Pour remaining chocolate over each serving to form a thin layer. Use the back of a spoon to spread evenly. Refrigerate to harden the chocolate layer.
To serve, dust with powdered sugar and add berries on the side, if desired.
Tips
This recipe can be prepared up to 2 weeks ahead. Keep frozen and let stand at room temperature 1 hour before serving.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 239 CaloriesProtein: 12 g
Carbohydrate: 28 g
Fat: 10 g
Calcium: 191 mg
Fibre: 0.9 g
Sodium: 150 mg
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
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