ReceptnaptárPetits pots de crème au chocolat light (chocolate custard pots with little sugar)
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Ingredients
Method
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- Preheat the oven to 150 °C.
- Warm the milk and dissolve the chocolate and cocoa in it.
- Mix the egg and yolks with the sweetener and vanilla (not frothy), then slowly pour in the warm chocolate milk.
- Pour into small ramekins or heatproof glasses, stand in a roasting tin and pour hot water into the tin (bain-marie); bake for 25-30 minutes until set at the edges.
- Once cool, chill for 2 hours; they keep 3 days.
A Receptnaptár original recipe. Calories and protein are estimated.
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