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Pots De Crèeme Chocolat




Source of Recipe


Internet


List of Ingredients




1 1/4 cups light cream
7 ounces bittersweet chocolate, coarsely chopped
Pinch salt
1 egg, beaten
1 teaspoon pure vanilla extract

Scald cream in a medium-size saucepan. Remove from heat and add the chocolate, stirring until chocolate has melted. Add the salt and whisk in beaten egg. Return to heat and bring to a boil and simmer over low heat, stirring or whisking continuously for 1 minute. Stir in vanilla and divide mixture between pots de creme. or small souffle cups. Refrigerate 4 hours before serving.
Makes 8 small (about 2 ounces) servings


Recipe