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.