Pots De Creme Au Chocolat
Serves 6 to 8
This impressive chocolate custard may seem to belong solely to the province of fancy French restaurants. In fact, this is a very quick and easy dessert to make. You can vary the richness by the proportion of cream you use; made with all cream, it's very rich, indeed, and a small portion satisfies.
2 cups milk, heavy cream, or half-and-half
8 ounces sweet chocolate
6 egg yolks
1 teaspoon pure vanilla extract
heavy cream, whipped with vanilla and sweetening
In a double boiler or (carefully) in a heavy pan, heat the milk and chocolate until the chocolate has melted and the mixture is a smooth uniform color.
In a blender, whip the eggs and then pour the hot milk-chocolate into the whirling blender until smooth and thick.
If it doesn't thicken enough, pour the mixture back into the saucepan and cook it on low heat, stirring until thick.
If it is cooked too long or too rapidly, it will become slightly curdled.
Then another quick whirl in the blender will smooth it.
Add the vanilla and stir. Pour into dessert cups, filling about half full.
Chill. Serve with plenty of the freshly whipped cream.