Chocolate Pots made with Evaporated Milk

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Preparation 10 minutes
Makes 8 to 12 servings
Refrigerate 1 hour

Ingredients:

3 eggs
1/2 cup (125 mL) sugar
1/3 cup (75 mL) all-purpose flour
1 large container (475 g) Canadian Ricotta
1 can (385 mL) of 2% Evaporated Milk
1 cup (250 mL) melted dark chocolate

Preparation:

1. In a food processor, beat eggs and sugar. Add flour and process until smooth. Add Ricotta and Nestlé Carnation Evaporated Milk. Mix well.

2. Pour mixture into a large saucepan over medium heat. When mixture is hot to the touch, whisk in 1/2 cup (125 mL) of melted dark chocolate until smooth.

3. Continue cooking, stirring constantly, until mixture thickens (about 5 to 10 minutes). Pour into small (1/4 cup/50 mL) ramekins, espresso cups or 2 oz (60 mL) shooter glasses.

4. Pour remaining chocolate over each serving to form a thin layer. Use the back of a spoon to spread evenly.

5. Refrigerate to harden the chocolate layer. To serve, dust with powdered sugar and add berries on the side,if desired.

Suggestion:

This recipe can be prepared up to 2 weeks ahead. Keep frozen and let stand at room temperature 1 hour before serving.