Pots de Crème Au Chocolate
Makes eight 1/2 cup servings
2 cups heavy cream
4 ounces semisweet chocolate
Pinch of salt
3 eggs
Heat cream in double boiler, add chocolate and pinch of salt. Beat eggs until light in color; pour a little hot cream into eggs to temper, add egg mixture to cream mixture with a whisk. Pour into small ramekins or crème pots, place in a baking dish. Set in a 325 degree over and pour hot water to a level half way up the cups. Bake for 20 minutes or until center is set. Remove from oven and cool.