Pots De Creme
|Light cream||2 Cup (32 tbs)|
|Egg yolks||6 , beaten|
|Sweet chocolate||1⁄2 Pound, grated|
Combine cream, chocolate, and salt in a saucepan.
Cook over a low heat, stirring constantly, until mixture is thoroughly blended and cream is scalded.
Pour this hot mixture, a little at a time, into the egg yolks, beating hard.
Pour into mousse pots or into a large crystal or silver dessert bowl and place in the refrigerator for several hours or until firm.