POT DE CREME - CHOCOLATE

By akselden

Requires refrigeration for 2 hours and must stand for 1 hour before serving.

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Ingredients

1 C. whipping cream
2 egg yolks
2 T. sugar
8 oz. semisweet chocolate pieces, such
as Callebaut bits, or chopped semisweet
baking chocolate
1 to 1 1/2 tsp. vanilla
Whipped cream (optional)
Raspberries (optional)

Details

Servings 8

Preparation

Step 1

1. Bring cream to boil over medium-high heat. Whisk together yolks and sugar. When cream boils, remove from burner; reduce heat to medium. Very gradually stir hot cream into beaten yolks; return egg mixture to saucepan. Cook and stir until mixture comes to simmer; reduce heat. Cook and stir 2 minutes more. Remove from heat. Add chocolate; stir until completely melted. Stir in vanilla.

2. Pour into 8 small ramekins; cover; refrigerate at least 2 hours. Let stand at room temperature 1 hour before serving. Serve with whipped cream and raspberries, if desired.