Chocolate Pots Au Creme

Christy Rost


1cup heavy cream
4ounces bittersweet chocolate
3tablespoons sugar
dash of salt
7egg yolks
1 ¼teaspoons 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.

Category: Desserts