| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Chocolate, Desserts, Mc |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Half and half or light cream |
| 1 |
pk |
Sweet baking chocolate; coarsely, chopped |
| 2 |
ts |
Sugar |
| 3 |
|
Beaten egg yolks |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
In a small heavy saucepan combine half-and-half or cream, chocolate, and
sugar. Cook and stir over medium heat 10 minutes or till mixture reaches a
full boil and thickens. Gradually stir about half of the hot mixture into
the beaten egg yolks. Stir egg yolk mixture into remaining hot mixture in
pan. Cook and stir over low heat for 2 minutes more, remove from heat. Stir
in vanilla. Pour the warm chocolate mixture into 4 or 6 pots de creme cups
or small bowls. Cover and chill for 2 to 24 hours. Makes 4 to 6 servings.
VARIATION: ESPRESSO CHOCOLATE POTS DE CREME : Prepare as above, except add
2 teaspoons instant espresso powder along with the cream.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Posted to MC-Recipe Digest V1 #923 by The Meades <kmeade@idsonline.com> on
Nov 25, 1997
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