By SaucyTaco
Chocolate Pots de Crème
A very rich, puddinglike dessert that is served cold. A variation, Espresso Chocolate Pots de Crème, can be made by adding 2 teaspoons instant espresso powder along with the cream.
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
Ingredients
- 1 cup half-and-half or light cream
- 1 4-ounce package sweet baking chocolate, coarsely chopped
- 2 teaspoons sugar
- 3 beaten egg yolks
- 1/2 teaspoon vanilla
- Whipped cream (optional)
Instructions
- In a small heavy saucepan combine half-and-half, chocolate, and sugar. Cook and stir over medium heat about 10 minutes or till mixture comes to a full boil and thickens.
- Gradually stir about half of the hot mixture into beaten egg yolks; add egg yolk mixture to hot mixture in pan. Cook and stir over low heat for 2 minutes more. Remove from heat. Stir in vanilla.
- Pour into 4 or 6 pots de crème cups or small dessert dishes.
- Cover and chill 2 to 24 hours. If desired, serve with whipped cream.