Cranberry-Kissed Chocolate Silk

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Cranberry-Kissed Chocolate Silk Recipe

Cranberry-Kissed Chocolate Silk Recipe photo by Taste of Home

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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, Ferron, UT

Prep: 25 min. + chilling

6 servings

Prep: 25 min. + chilling

6 servings

  • 1 cup cranberry juice
  • 1/8 teaspoon salt
  • 4 large eggs, beaten
  • 1 cup milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, thawed
  • 1/3 cup sugar
  • 3/4 cup sweetened whipped cream
  • 3 tablespoons sliced almonds, toasted

1 serving: 473 calories, 27g fat (15g saturated fat), 151mg cholesterol, 129mg sodium, 54g carbohydrate (47g sugars, 4g fiber), 9g protein.

  1. 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.
  2. 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.
  3. 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. Yield: 6 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Cranberry-Kissed Chocolate Silk in Taste of Home December 2015, p68

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