Pots De Crème
|Light cream||1 1⁄4 Cup (20 tbs)|
1) In a heavy saucepan, over low heat, blend chocolate and cream until satin-smooth.
2) Allow the mixture to thicken slightly,being careful not to boil.
3) Whip egg yolks and salt till they become thick and reach soft peak stage.
4) Slowly mix in hot chocolate mixture.
5) Take 6 pot de creme cups or small sherbets; pour the chocolate mixture into them and chill, covered for about 3 hours till consistency of pudding is reached.
6) Serve cold.