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Ingredients
- 2 c. Half and Half
- 5 ounce Semi Sweet Chocolate
- Â Â Squares
- 6 x Large eggs, Yolks
- 2 Tbsp. Sugar
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
- 1/4 c. Heavy cream, (or possibly whipping Cream)
- 2 Tbsp. Confectioners sugar
Directions
- In 1 quart saucepan over medium heat, heat half and half till tiny bubbles form around edge of saucepan (don't allow half and half to boil). Set saucepan aside. In double boiler over warm, not boiling, water, heat semi-sweet chocolate squares,stirring occasionally with rubber spatula.
- Remove double boiler top to work surface and, with rubber spatula, beat egg yolks into the melted chocolate till smooth; then stir in sugar and salt.
- Gradually stir half and half into the chocolate mix till thoroughly blended. Replace double boiler top over simmering (not boiling) water.
- Cook, stirring constantly, till mix coats back of spoon, about 15 min. Stir in 2 tsp. vanilla extract.
- Pour mix into six 6 oz c. or possibly stemmed glasses. Chill for about 4 hrs or possibly till mix has set.
- In small bowl with mixer at low speed, beat cream, confectioner's sugar, and 1/4 tsp. vanilla untill stiff; use to top pots de creme.
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