Name: Petits Pots De Creme Au Chocolat
Ingredients: 4 Sq. unsweetened chocolote; 2/3 c Granulated sugar; 1/4 c Water; 5 Eggs, separated; 2 Teasp. rum or cognac

The Word of God is clear, it is not that we have accepted God; rather He has accepted us… [Yet many Christians] actually think that they accepted God, and therefore it is only natural for them to think that they need to keep accepting God every hour of every day in order to make it as a Christian… In the cross of Christ, the bride of Christ has been made acceptable to God, and such acceptance is the foundation of our assurance.

Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheese/eggs	6	Servings

INGREDIENTS

4		Sq. unsweetened chocolote
2/3	c	Granulated sugar
1/4	c	Water
5		Eggs, separated
2		Teasp. rum or cognac

INSTRUCTIONS

(small chocolate custards)
Day before or early in day:
1. In double boiler, melt chocolate; add sugar, water; cook, stirring,
until sugar is dissolved.
2. With egg beater, beat yolks well. Stirring vigorously, slowly pour yolk
into chocolate mixture. Remove from heat; stir in rum- cool 5 min.
3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard
cups. Refrigerate several hours or overnight. Serve topped with whipped
cream if desired. Makes 6 servings.

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