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Velvety Chocolate Pots De Crème

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“from chatelaine magazine.”
READY IN:
20mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan,whisk 1/4 cup icing sugar with cocoa and flour.Slowly whisk in 1/4 cup milk until evenly mixed,then gradually whisk in remaining milk. Place over medium heat.Bring to a boil,stirring constantly,4 minutes. Remove from heat.Stir in chocolate,vanilla and cardamom. Stir constantly until chocolate is completely melted and smooth,1 minute.
  2. Spoon into 2 small glasses,dessert dishes or coffee cups. Cover with plastic wrap. Refrigerate at least 3 hours,preferably overnight, or up to 3 days. Just before serving cream and 2 teaspoon icing sugar in a small bowl. Using electric mixer,beat on high until soft peaks form when beaters are lifted. Stir in peel. Dollop over cold chocolate.

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