Chocolate Pots Au Creme

By Christy Rost

This sinfully rich classic French chocolate dessert is light as air. A perfect finale to any romantic meal.

Ingredients:

1		cup heavy cream
4		ounces bittersweet chocolate
3		tablespoons sugar
		dash of salt
7		egg yolks
1 ¼		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.