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Ingredients Jump to Instructions ↓

  1. 4 ounces bittersweet chocolate, coarsely chopped

  2. 4 ounces semisweet chocolate, coarsely chopped

  3. 4 ounces Ibarra Mexican chocolate, coarsely chopped

  4. 2 eggs

  5. 2 tablespoons brown sugar

  6. 2 teaspoons Mexican vanilla

  7. 2 teaspoons amaretto

  8. Pinch of salt

  9. 1 1/2 cups heavy cream (or half-and-half)

Instructions Jump to Ingredients ↑

  1. In a blender, mix all ingredients except cream for 30 seconds.

  2. Heat cream until it just reaches the boiling point. With the blender running, pour in hot cream and blend for 1 minute.

  3. Pour the mixture into individual ramekins. Refrigerate until set, approximately 30 minutes.

  4. Review & Rate

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