INGREDIENTS

INSTRUCTIONS

EQUIPMENT: Measuring cup, cook's knife; cutting board, measuring
spoons, 2 1/2-qt saucepan, double boiler, rubber spatula, whisk,
instant-read test thermometer, 2 stainless steel bowls (1 large), 8
small pot de creme forms or custard cups, & film wrap.  Heat the heavy
cream and milk in a 2 1/2-qt saucepan over medium heat.  Bring to a
boil. While the cream is heating, heat 1 inch of water in  the bottom
half of a double boiler over medium-high heat. Place the  chocolate in
the top half and stir with a rubber spatula until  melted. Whisk the
egg yolks into the melted chocolate. Slowly pour  the boiling cream and
milk into the chocolate, whisking constantly.  Bring tjo a temperature
of 160 degrees, about 3 1/2 to 4 minutes.  Remove the mixture from the
heat and transfer to a stainless steel  bowl. Add the Kahlua. Cool in
an ice water bath, stirring constantly  with a whisk to a temperature
of 90 degrees, about 4 to 5 minutes.  Evenly divide the mixture into 8
small pots de creme forms or custard  cups. Cover each with film wrap
and refrigerate for 2 to 3 hours to  set before serving.  Serve within
2 days.  Source: Death by Chocolate Cookbook by Marcel Desaulniers
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 358
Calories From Fat: 232
Total Fat: 27.5g
Cholesterol: 177.7mg
Sodium: 32.7mg
Potassium: 67.9mg
Carbohydrates: 29.3g
Fiber: 2.5g
Sugar: 1.3g
Protein: 5.1g