View source for Desserts/chocolate pots de creme

Serves: 8-10

Active Time: 35 minutes

Total Time: 1 hour 5 minutes or overnight

From: A magazine

=Ingredients=

1 1/4 cup heavy cream

6 oz. semi-sweet chocolate, finely chopped

1 1/4 cups half & half

1/3 cup sugar

3 large eggs

5 egg yolks

2 tsp. vanilla

whipped cream for garnish

cocoa powder for garnish

chocolate curls for garnish

=Directions=

== Step 1 ==
Preheat oven to 325.  Place 8 5 oz. or 10 4 oz. ramekins or custard cups on a large baking pan lined with a kitchen towel.  Bring a large pot of water to a boil, keep hot until ready to use.

== Step 2 ==
Bring cream to a boil in a small sauce pan over medium-high heat.  Remove from heat, add chocolate and let stand for 5 minutes.  Whisk slowly until mixture is smooth and combined.  Transfer to a large mixing bowl and set aside.

== Step 3 ==
In a small sauce pan heat half & half and sugar over medium heat until it begins to bubble around the edges and steam, about 3 minutes. Whisk into chocolate mixture until smooth.  In another large mixing bowl lightly beat eggs with yolks and vanilla until smooth.  Slowly whisk in chocolate mixture.

== Step 4 ==
Pour custard into ramekins.  Carefully pour hot water into pans until it reaches half-way up sides of ramekins.  Bake until just set in center, when gently touched with finger, 25-30 minutes.  Transfer ramekins to wire rack to cool slightly.  Serve warm or cover with plastic and place in fridge to chill completely - 6 hours or overnight.  Garnish if desired.