Pots De Creme
|Light cream||1 1⁄4 Cup (20 tbs)|
In heavy saucepan, combine chocolate pieces and cream.
Stir over low heat till blended and satin smooth.
Mixture should be slightly thick â€”but don't let it boil.
Beat egg yolks with salt till thick and light.
Gradually stir in chocolate mixture.
Spoon mixture into 6 or 7 traditional cups or into small sherbets, filling 2/3 full.
Cover and chill at least 3 hours or till mixture is consistency of pudding.