The Pioneer Woman Tasty Kitchen
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Chocolate, Espresso, and Pistachio Pot de Creme

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Level: Easy

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Description

Creamy chocolate custard topped with salty, crunchy pistachios.

Ingredients

  • 1 cup Semi-Sweet Chocolate Chips
  • 1 teaspoon Unsweetened Cocoa Powder
  • 1 teaspoon Instant Espresso Powder
  • 1 cup Heavy Cream
  • 1 cup Whole Milk
  • 4 whole Egg Yolks, Beaten
  • ½ teaspoons Vanilla Extract
  • ¼ cups Sugar
  • ½ cups Rough Chopped Pistachios

Preparation

Put chocolate chips, cocoa, and espresso in a heat proof mixing bowl and set aside.

In a sauce pan, heat the cream, milk, egg yolks, vanilla, and sugar. Bring to a slight boil, whisk until sugar is dissolved and the cream sticks to the back of a wooden spoon (this process takes about 4 minutes).

Remove from heat and pour the hot milk mixture over the chocolate. Use a hand mixer to blend until smooth.

Pour the mixture into jam jars and chill for two hours, until firm.

Once completely chilled and set, sprinkle pistachios on top and serve.

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