Christy Rost
celebrating home and family

Chocolate Pots Au Creme

| Christy Rost
  • 1 cup heavy cream
  • 4 ounces bittersweet chocolate
  • 3 tablespoons sugar
  • dash of salt
  • 7 egg yolks
  • 1 1/4 teaspoons vanilla

Heat cream to a simmer; remove from heat. Add chocolate, sugar and salt; stir to melt. Stir in vanilla.

Beat egg yolks in a mixing bowl at high speed until thick and pale in color. Pour in a small amount of chocolate mixture; stir until thoroughly blended. Whisk in remaining chocolate mixture. Set bowl over a saucepan of boiling water, taking care bowl does not come in contact with water. Cook custard until thick, whisking constantly, about 8 minutes.

Pour mixture into pot au creme or demi-tasse cups. Cover with plastic wrap and refrigerate overnight. To serve, top with a dollop of whipped cream.

Recipe makes 6 servings.

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