Recipe Category

Super Rich GODIVA Frosted Fudgy Brownies
Birthday Cake
GODIVA Honeyed Cappuccino Ganache
GODIVA Triple Chocolate Chunk Cookies
Sea Salt Dark Chocolate Cremeux
Red Velvet Cupcakes
Gold & GODIVA
GODIVA Chocolate Swirl Coffee Cake
Triple Layer GODIVA Dream Cheesecake
GODIVA Chocolate Lime Pots de Crème
Tri-Layer Panna Cotta
Pumpkin Squares with GODIVA White Chocolate Cream Cheese Frosting
GODIVA Double Dark Chocolate Cookies
GODIVA Dark Chocolate Mousse
GODIVA Ultimate Chocolate Cheesecake
Pineapple Hummingbird Cake
Butterscotch Walnut Cake
GODIVA Cookie Dough Cake

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GODIVA Chocolate Lime Pots de Crème

GODIVA Chocolate Lime Pots de Crème

Yield: 8 (6 OZ.) SERVINGS
DIFFICULTY: EASY
PREPARATION:30 MINUTES PREP, 40 – 45 MINUTES BAKING TIME PLUS CHILLING TIME
SPECIAL EQUIPMENT:8 RAMEKINS OR CERAMIC CUPS; ROASTING PAN

Chocolate Lime Pots de Crème

2 cups milk
2 cups heavy cream
½ cup granulated sugar, divided
6 large yolks, room temperature
1 large egg, room temperature
7 ounces (2 bars) GODIVA Large 72% Dark Chocolate Bars, finely chopped
2 teaspoons vanilla extract
4 teaspoons lime zest (from 3 to 4 limes)
Boiling water for roasting pan

1. PREHEAT oven to 325°F.

2.Place ramekins or ceramic cups in the roasting pan; set aside. Place chopped GODIVA chocolate in a heat-safe bowl.

3. Heat milk, heavy cream, ¼ cup granulated sugar and lime zest in a medium saucepan over medium heat, stirring frequently just until it reaches a boil; do not scald. Remove from heat and immediately pour over chopped GODIVA chocolate. Let stand about 10 seconds then whisk until smooth and shiny; set aside.

4. Lightly beat yolks, egg, remaining ¼ cup of granulated sugar and vanilla extract in a large glass measuring cup or other heat-safe pitcher until sugar is dissolved.

5. Slowly add about 1/3 of the hot chocolate cream mixture into the eggs, whisking constantly. Gradually add the egg mixture back into the pot with the remaining chocolate cream mixture and whisk until thoroughly blended.

6. Strain mixture into a pitcher, then pour evenly into ramekins. Carefully pour boiling water into roasting pan so that it comes half way up the sides of the ramekins. Bake in a water bath, covered, about 40 to 45 minutes, or until just set. Remove ramekins from the roasting pan and cool on wire rack. When cool enough to handle, refrigerate for at least 2 hours.

Rum Whipped Cream

1 cup heavy cream
2 tablespoons granulated sugar
2 teaspoons vanilla extract
2 tablespoons spiced or brown rum
8 Lime slices or lime zest (optional)

1. Beat heavy cream, granulated sugar, vanilla extract and rum in a medium bowl, using an electric mixer at medium speed, about 2 to 4 minutes, or until stiff peaks form. Do not over beat.

2. Remove chilled pots de crème from the refrigerator and place a dollop of Rum Whipped Cream on each. Garnish with lime slices or zest (optional). Serve immediately. Pots de crème can be covered and refrigerated up to 3 days before garnishing with cream and zest.