Chocolate Pots de Creme

These are unbelievably easy!! If you are entertaining, these are impressive, no one will have a clue it took under 5 minutes to make. Be sure you make at least 3 hours before you need them to give them time to refrigerate.

2 cups of higher end chocolate chips (you don't want waxy chips) I like to use 1/2 semi/ 1/2 milk. The more semi chocolate, the richer it is and the smaller dish you'll want to use.

3/4 C. whole milk (i used 1 % the other day, its not as creamy in the end, but still delicious.)

1/4 C. butter (not margarine)

Place the chocolate chips in a blender. In a saucepan heat the butter and milk just until it boils and the butter is melted. Pour hot milk over chocolate chips and blend until smooth and creamy. Pour into ramekins, or any other small bowl or dish. Refrigerate at least 3 hours.

Top with real whipped cream.

Oh my goodness, and I tried it with fresh raspberries on top. Its to die for.

CHOCOLATE MOUSSE MOUNTAINS- makes 6

These are a little more work than the average dessert, but still easy to do. You can prepare a few days ahead. They are so mouthwatering and a great way to get your chocolate fix!

Crust: Any kind of cookie, or wafers that sound good. For example: Nilla wafers, chocolate wafers, fudge stripes. My favorite which I have only found at Winco are the Nabisco Famous Chocolate Wafers. Crush about 2 cups of cookies, then melt 3-4 Tbs. butter and mix with the crushed cookies until they stick together. Set aside.

Mousse:
2 1/2 cups semisweet or milk chocolate chops
1 jar (about 7 oz. marshmallow creme)
1 cup heavy whipping cream - do not make any substitutions
6 Ferrero Rocher Fine Hazelnut Chocolates
1/3 cup Crisco
Garnish with chopped nuts or coconut.


Crush the cookies for the crust, set aside.

Rinse 6 custard cups or Ramekins , and line with saran wrap, making sure you have enough wrap to extend over the top of the cups.

Melt 1 cup chocolate chops in a medium bowl the the microwave for 30 seconds at a time, until melted. Stir after each interval, until smooth.

Stir in Marshmallow creme to blend

Beat heavy cream in a bowl with mixer on high until stiff peaks form when beaters are lifted. Stir a large spoonful into chocolate mixture until blended, then fold in remaining whipped cream until just blended (you don't want to beat the fluff out of it!) Spoon evenly into prepared cups. Insert a chocolate candy into the center of each.

Sprinkle about 3 Tbsp. of crushed cookie mixture onto the top of each custard dish until covered. Cover with the plastic wrap; refrigerate at least 6 hours for the mousse to set.

Microwave remaining chocolate chips and the shortening according to the above instructions in a bowl, stirring until melted and smooth. Cool about 10 minutes.

Set a wire rack on foil. Uncover the cups; carefully invert a few inches apart on the rack. Gently release mousse onto rack; peel off wrap. Cover a baking sheet with foil.

Spoon the chocolate mixture over each mousse mountain at a time to coat completely. While wet, remove to the baking sheet. Sprinkle with a garnish.

Refrigerate at least 20 minutes.