Pots De Creme Au Chocolate
This is a smooth, creamy and potent chocolate dessert. It is very easy to make and even better to eat.
|1//4 lb German's Sweet Chocolate||1 Tbsp. sugar|
|1/2 cup heavy cream, unwhipped||2 egg yolks, slightly beaten|
|1/2 tsp. vanilla||Whipped Cream|
Melt the chocolate over low heat in a double boiler, gradually stir in the sugar and cream until smooth. Remove from the heat.
In a separate bowl, blend the egg yolks and vanilla. Slowly whisk the chocolate mixture into the egg mixture.
Optional: If you desire an ultra-smooth consistency, strain the combined mixture through a very fine sieve into another heatproof bowl.
Divide the mixture among 4 1/4-cup ramekins and cover each ramekin with foil.
Put the ramekins in a baking pan, add enough hot water to the pan to reach halfway up the sides of the ramekins.
Bake the custards in the middle of a preheated 400 degree oven for 25 minutes.
Transfer the ramekins to a rack, let the custards cool, covered and chill them, covered, for at least 4 hours or overnight. Garnish the custards with he whipped cream and chocolate curls.