CRANBERRY-KISSED CHOCOLATE SILK
I combined fresh cranberry salad with the rich custard known as pots de crème, and the result is ever so elegant compared to the usual desserts. -Carmell Childs, Clawson, Utah
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Place cranberry juice and salt in a small heavy saucepan; bring just to a boil. Remove from heat. In a small bowl, slowly whisk hot juice into eggs; return all to pan. Cook over low heat 2-3 minutes or until mixture thickens and a thermometer reads 170°, stirring constantly., Place egg mixture, chocolate chips and vanilla in a blender; let stand 2 minutes. Cover and process until smooth. Pour into six dessert dishes. Refrigerate at least 4 hours, covering when completely cooled., Place cranberries in a small food processor; pulse until finely chopped. Transfer to a small bowl; toss with sugar. Top each serving with cranberries, whipped cream and almonds.
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