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SideChef
Recipes
Gluten-Free
Chocolate Pots de Creme With Ghost Meringues

6 INGREDIENTS • 8 STEPS • 2HRS

Chocolate Pots de Creme With Ghost Meringues

Recipe
Boo-tiful desserts are easy with these ghostly good Chocolate Pots de Creme! Rich, decadent chocolate pudding gets a spooky (and delicious) upgrade with ethereal ghost meringues. This impressive dessert is surprisingly simple to make, perfect for a Halloween party or a frightfully delightful treat.
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Kemps
We passionately transform nature’s pure milk into great products every day.
https://kemps.com/
Boo-tiful desserts are easy with these ghostly good Chocolate Pots de Creme! Rich, decadent chocolate pudding gets a spooky (and delicious) upgrade with ethereal ghost meringues. This impressive dessert is surprisingly simple to make, perfect for a Halloween party or a frightfully delightful treat.
2HRS
Total Time
Ingredients
Servings
4
us / metric
Chocolate Pots de Crème
Chocolate Milk
1 cup
Chocolate Milk
Used Kemps
Heavy Cream
1 cup
Heavy Cream
Used Kemps
Bittersweet Chocolate
2 1/4 cups
Bittersweet Chocolate
Egg
2
Eggs, separated
Ghost Meringues
Granulated Sugar
1/2 cup
Granulated Sugar
Candy Eyeballs
as needed
Candy Eyeballs
or Black Sugar Pearls
Nutrition Per Serving
VIEW ALL
Calories
843
Fat
63.9 g
Protein
10.0 g
Carbs
59.3 g
Love This Recipe?
Add to plan
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Chocolate Pots de Creme With Ghost Meringues
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Kemps
We passionately transform nature’s pure milk into great products every day.
https://kemps.com/
Cooking InstructionsHide images
step 1
In a medium saucepan, whisk Chocolate Milk (1 cup) and Heavy Cream (1 cup) and bring to a simmer.
step 2
Chop Bittersweet Chocolate (2 1/4 cups) into chunks and place in a large bowl. Pour hot chocolate milk/heavy cream mixture over chocolate and let sit for 1–2 minutes. Gently stir the mixture until the chocolate is fully melted and everything is fully combined. Allow to cool for about 10 minutes.
step 3
Quickly whisk Egg Yolks (2) into chocolate mixture until fully combined. Pour chocolate into 4–6 cups and chill for at least 2 hours or overnight.
step 4
Heat oven to 200 degrees F (90 degrees C) and line a baking sheet with parchment paper.
step 5
In a small bowl, whisk the Egg Whites and Granulated Sugar (1/2 cup). Place the bowl over a small saucepan with simmering water. Whisk frequently until the mixture reaches 160 degrees F (70 degrees C) on a candy thermometer.
step 6
Immediately remove the bowl and use an electric mixer to whisk the meringue to stiff peaks. Transfer meringue to a piping bag fitted with a medium round piping tip.
step 7
On the prepared baking sheet, pipe the meringue upward to create ghosts. Add Candy Eyeballs (as needed) for the eyes.
step 8
Bake the meringues for 1 hour; and then turn off oven and leave for 1 hour. Remove from oven to cool completely.
step 8 Bake the meringues for 1 hour; and then turn off oven and leave for 1 hour. Remove from oven to cool completely.
Tags
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Gluten-Free
Shellfish-Free
Kid-Friendly
Dessert
Vegetarian
Halloween
Winter
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