CHOCOLATE CARAMEL POTS DE CREME

By SAEGERMA

Ingredients

• 1 BAR 3.5 OZ EXPRESSO FLAVORED CHOCOLATE LIKE GHIRADELLI ESPRESSO ESCAPE CHOPPED
• 1 BAR (4OZ) BITTERSWEET CHOCOLATE CHOPPED
• 2 1/2 CUPS HEAVY CREAM
• 1/3 CUP CARAMEL FLAVOR LIKE BAILEYS
• 6 EGG YOLKS AT ROOM TEMP

Details

Servings 8

Preparation

Step 1

IN A DOUBLE BOILER OVER A SMALL PAN WITH 2 INCH OF SIMMERING WATER HEAT CHOCOLATE HEAVY CREAM AND LIQUER FOR 2 MIN OR UNTIL MELTED STIRRING OCCASIONALLY SET ASIDE
MIX EGG YOLKS 2 MIN OR UNTIL PALE YELLOW SLOWLY ADD ONE CUP OF THE CHOCOLATE MIXTURE STIRRING CONSTANTLY ADD EGG CHOCOLATE MIXTURE TO REMAINING CHOCOLATE MIXTURE PLACE MIXTURE BACK ON SIMMERING POT AND COOK 5 MIN OR UNTIL MIXTURE THICKENS AND COATS BACK OF SPOON DIVIDE EVENING AMONG 8 CUPS CHILL TO SET SERVE WITH WHIPPED CREAM