Chocolate Pots de Creme
CATEGORY: Dessert- Other
So rich and silky... The perfect fix for a chocolate craving.
PREP TIME: 30 minutes

1 cup half-and-half
3 bars (1.5 ounces) dark chocolate, chopped
1 tablespoon granulated sugar
3 large egg yolks, lightly beaten
2 teaspoons Frangelico
1 teaspoon vanilla extract

Whipped Cream:
1/2 cup heavy cream
3 teaspoons confectioners' sugar
3 teaspoons Frangelico


Combine half-and-half, chocolate and sugar in small heavy saucepan. Whisk over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.

Slowly stir about half of hot chocolate mixture into beaten egg yolks to temper the yolks. Re-introduce egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat.

Stir in Frangelico and vanilla. Pour chocolate mixture into six ramekins or pots de crème cups. Cover and chill for at least 2 hours.

Whipped Cream:
In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.

Garnish each pot de crème with whipped cream.