Cookies and Cream Pots De Creme
Taken from Kosher by Design, Short on Time by Susie Fishbein
Rebbetzin Shula makes this dessert in little ramekins, and they are always scraped clean!
Ingredients:
6 large egg yokes
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups (12-ounces) good-quality semi-sweet chocolate chips
1 1/2 cups light cream or vanilla soy milk (or vanilla almond milk)
6 parve chocolate sandwich cookies
Directions:
In a small bowl or cup, place the egg yolks, vanilla and salt. Set aside
Place the chocolate chips in the bowl of a food processor fitted with a metal blade, or in a blender. Process the chocolate chips for 1 minute.
Meanwhile, heat the cream or soy milk in a small pot over medium heat. When it just begins to boil, pour it over the chocolate in the food processor. Cover and pulse for 30 seconds to melt the chocolate.
Add the egg yolk mixture. Pulse for ten seconds until smooth.
Pour into 6 ramekins (or teacups!).
Break 1 cookie into each cup and stir.
Place the pots de creme into the refrigerator to chill for 4 hours.
Variation: Put raspberries on top of each ramekin instead of a sandwich cookie.
