*  Exported from  MasterCook  *
 
                   CHOCOLATE POTS DE CREME & 1 VARIATION
 
 Recipe By     : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Chocolate 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           half and half or light cream
    1      package       sweet baking chocolate, coarsely -- chopped
    2      teaspoons     sugar
    3                    beaten egg yolks
      1/2  teaspoon      vanilla
 
 In a small heavy saucepan combine half-and-half or cream, chocolate, and
 sugar.  Cook and stir over medium heat 10 minutes or till mixture reaches
 a full boil and thickens.  Gradually stir about half of the hot mixture
 into the beaten egg yolks.  Stir egg yolk mixture into remaining hot
 mixture in pan.  Cook and stir over low heat for 2 minutes more, remove
 from heat.  Stir in vanilla.  Pour the warm chocolate mixture into 4 or 6
 pots de creme cups or small bowls.  Cover and chill  for 2 to 24 hours. 
 Makes 4 to 6 servings. 
 
 VARIATION: ESPRESSO CHOCOLATE POTS DE CREME :
 Prepare as above, except add 2 teaspoons instant espresso powder along
 with the cream. 
 
 
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