Pots de Creme

 

6 ounces semisweet chocolate-chopped fine (I used about 1 cup chocolate chips)

1 large egg-room temperature

1 tablespoon sugar

1 teaspoon vanilla extract

Pinch of salt

¾ cup milk

Whipped cream, if you want

 

 

Put chocolate, egg, sugar, vanilla and salt in the blender or food processor and blend.

 

In a small pot, heat milk till tiny bubbles appear around the edge of the pot.

 

Pour the hot milk into the blender and mix 30-60 seconds, until smooth.

 

Divide into 4 serving dishes. Cover each with plastic wrap. Chill at least 4 hours or overnight.

 

Serve with whipped cream.

 

 

Serves 4

 

Adapted from From :

Nikia Fries Schulte, Jefferson City, Missouri

Chocolatier Magazine May 1987

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