Pots de Creme au Chocolat

 

This recipe comes from Beth Anderson and surely runs a close second to Blueberry Tart in the pleasure-to-effort sweepstakes.  Although it is intended to be made in a blender, I manage to do it in the Cuisinart; a blender would be better.

 

 

• 6 oz semi-sweet chocolate chips
• 1 1/4 cups heavy cream, scalded (10 oz)
• 2 Tbsp. cognac
• 2 egg yolks

 

• heavy cream (garnish)

 

 

1. Place the chocolate chips in the blender.
2. Scald the cream by heating it over medium heat until small bubbles rise to the surface at the edge of the pan.  Do not simmer or boil.
3. Add the hot cream, the cognac, and the yolks and immediately process just until blended.
4. Pour into individual serving ramekins, cover, and refrigerate at least 3 hours but preferably overnight.  Serve with a thin layer of heavy cream over the top.