Chocolate Pots made with Carnation Evaporated Milk
This is the Chocolate Pots made with Carnation Evaporated Milk recipe.
- Prep: 20 min
- Cooking: 5 min - 10 min
- Refrigeration: 2 h
Ingredients
- 3 eggs
- 1/2 cup (125 mL) sugar
- 1/3 cup (80 mL) all-purpose flour
- 1 Container (15 1/2 oz/475 g) Canadian Ricotta
- 1 can (385 mL) Nestlé 2 % Evaporated Milk
- 1 cup (250 mL) melted dark chocolate
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
In a food processor, beat eggs and sugar. Add flour and process until smooth. Add Ricotta and Nestlé Carnation Evaporated Milk. Mix well. 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. Continue cooking, stirring constantly, until mixture thickens (about 5 to 10 minutes).
Pour into small 1/4 cup (60 mL) ramekins, espresso cups or 2 oz (60 mL) shooter glasses. Pour remaining chocolate over each serving to form a thin layer. Use the back of a spoon to spread evenly. Refrigerate to harden the chocolate layer.
To serve, dust with powdered sugar and add berries on the side, if desired.
Tips
This recipe can be prepared up to 2 weeks ahead. Keep frozen and let stand at room temperature 1 hour before serving.
Learn more about
Nutritional information
Per serving| Energy: | 239 Calories |
| Protein: | 12 g |
| Carbohydrate: | 28 g |
| Fat: | 10 g |
| Fibre: | 0.9 g |
| Sodium: | 150 mg |
| (% DV*) | |
|---|---|
| Calcium: | 191 mg |
