I did your recipe yesterday and it was a hit. I used an immersion blender with the whisk attachment. It made it so much easier and quicker and I ended up with 8 oz leftover which I put in two more bottles and cooked after the first batch. Very light and airy making it an outstanding dessert. Thank you, love your recipes. ;)
Sounds like you turned it into a mousse! I'm going to try that because I love a good chocolate mousse, too! Pot de Creme is not light an airy like a mousse, but both are terrific!
I made this today. OMG. It was wonderful. So rich and smooth. 4 oz was all we needed for sure. It was our first time ever having this delicious dessert.
Louise, you are so fun! As soon as I got my Foodi for Christmas I went straight to RU-vid and you and your fb group were some of the first I found. First of all I absolutely loved how real you were in your unboxing and review video, mistakes with the lid and all! I plan to make this pot de creme with sugar substitutes for my husband. Second, on behalf of everyone who cans based on science thank you thank you THANK YOU for reiterating that this was not canning and for your article on canning in the ninja. Your depth into the science of it made my heart sing!!! I've seen so many tell people it's fine and I just cringe! Thank you so much for all the info you put there! I look forward to making many of your fantastic recipes!
I know what my dessert will be on Thanksgiving. Thanks again Louise for another great idea. I still say you are the BEST if the BEST. I just love you!!!!
OMG Louise. You really out did yourself on this one. I love anything Chocolate. This will be on my list to try. Thank you for the tutorial. Your husband also did a great job on this video. ( Donna 💜)
@@TheSaltedPepper Hi Louise, I'm doing Keto or low carb and here is how I will do it, because this looks great and very easy, I'll probably make this over the weekend.. Here are the ingredients to change up, otherwise, your ingredients are good - The chocolate chips = Substitute a sugar free chocolate chip, lily's makes a great one you can find at Walmart now or Sprouts, or Amazon - The Sugar = substitute Erythritol, Stevia, or Monk Fruit sweetener in place of regular sugar. Most of these are 1 to 1 replacement. Swerve can be found in Walmart now, and I use it alot in baking, and I use their powedered version for icing, so so good. And now, I hope the Keto Police won't be after me. But that's how I will be doing it.. it's going to be awesome!
Oh now I have to go to the store and get a few ingredients so I can make this tonight! I m cooking your Chuck roast recipe in my Goodies right now! Yum yum!
Thank Heaven for the pause button. I had to go make a hot chocolate before I could finish watching. I also had to finish watching QVC who is selling the 6.5 qt Foodi tonight for $150/free shipping. There’s almost no reason not to have one.
the center part of the canning lids are called Flats. it's normal to forget names of things are called when you are making such a wonderful treat. Smalls
I just saw a video on dolce de leche... not sure of the spelling. Can you figure this out in the Ninja before Turkey day. Really want to add this to a pecan dessert. Thank you so much ❤🎄❤
I don't think I'll have time to get to that because I'm already swamped, but if you look up instant pot recipes for it, you can do the same thing in the Foodi.
This looks so good! Can I use the plastic storage lids they make for canning jars once you have opened them instead of the rings and lids? Love your recipes!!!
I have a question Louise. In terms of those jars I bought the brand you use and did the pumpkin recipe worked great. The second time I did a couple of the jars had cracks In them when I opened the foodi after the pressure. Is there a way to prevent the jars from cracking? Did I do something wrong? Thanks
Really! That is the first I've heard of this happening. I can't imagine why they would crack. Unless your jars were cold or maybe the filling was too cold resulting in a quick temperature change. The other thing could be that they were overfilled or the lids were on too tight. I'm very sorry that happened. I tested the pumpkin custard 4 times and never had a jar break or I would have scrapped the recipe. As far as this recipe goes, you use low pressure so I don't think that is going to be an issue.
If there are temperature changes that are pretty extreme (hot items in cold jars or vise versa) that can happen. Also try not to use metal utensils in your jars. If there's even a micro crack then they can crack. I can every year and it happens with some of the pressure canning I'd you get a bad jar.
I was wondering if you can make eggnog custard from scratch without using remade eggnog. I don't know if it is possible. I have the ninja foodi and really would like to be able to make some for Christmas.
Hello. Thanks for your videos. I’ve read that I add 20% cooking time to PC recipes because of the altitude in Colorado. Sometimes I do that, sometimes I do not. Do you think I should do that for this recipe?
I think you can safely add one minute to this recipe, which would be 20% more time if you live above 6,000 feet. I'd love to hear your feedback after making it!
They are more expensive on Amazon, you can get them at most grocery stores, walmart, kmart, and even Dollar General sometimes. I don't want anyone to waste money, but I also know that for some people Amazon is their only choice.
Sorry should have watched the whole video, before responding, love your recipes, I’m new to the ninja foodi, didn’t realize this was posted a year ago .
I made this but i didnt have quite enough to fill 6 4oz jars ( i used the same ones you have) alsoi filled them to the same level as you well 5 the 6th one was about 3/4 full once they were set in fridge for 4 hrs they were so solid it was difficult to get spoon in what did i do wrong.they tasted delicious just not creamy likd yours
I'm not sure. When you poured the cream over the chocolate, did it clump up at all or did it melt smoothly. Are you sure you used low pressure? It sounds like the chocolate got overheated and sort of seized up and hardened as it cooled.
@@TheSaltedPepper no the chocolate mixed beautifully but maybe i over heated the milk will definitely try again as it was delicious just abit solid, i love you videos they are so informative and helpful to foodi newbies
Hi Louise, I love all your recipes. I follow every recipe you make and they are all 😋.. I have a request to make if its even possible to make it in the ninja foodi. Can you try "Sex in the pan" in the ninja? I havent heard that dessert before until my boyfriend asked me if I can make it. Lol.
