A day late, but as I hope you will find, worth the wait. Here is the recipe I used for the Chocolate Pot de Creme.
This is out of (surprisingly) one of my favorite and most used cookbooks, The Better Home & Garden Cookbook. I have a few adjustments as per usual. First of all I found using the double-boiler method when heating the chocolate and cream worked better for preserving as much chocolate mixture as possible and excess elbow grease from the cleaning and soaking I had to the first time I tried this recipe. I also use stainless steel pots so they can be a little trickier when it comes to heating. I also recommend using the yummiest chocolate you have and maybe using a little bit more than 6 oz of it (maybe-7 to 8).
This recipe can also be divided in half quite easily if you are not entertaining for 8.
Chocolate Pot de Crème
Prep: 10 minutes Cook: 10 minutes Chill: 4 hours to 24 hours
Makes: 8-ish servings
2 Cups Whipping Cream
6-8 oz Semisweet Chocolate, coarlsey chopped.
(I used Ghirardelli’s Semi-Sweet Chocolate Chips 60% Cacao and I didn’t chop them up)
1/3 Cup Sugar
4 Beaten Egg Yolks
1 tsp Vanilla
1. In a medium heavy saucepan combine whipping crew, chocolate, and sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to a full boil and thickens.
2. Gradually stir all of the hot mixture into the beaten yolks; stir in vanilla. Divide chocolate into 8 sake cups, small cups, or small 3 oz ramekins*.
3. Cover and chill for 4 to 24 hours before serving. Place garnish before serving.
4. Listen to all the ooh and ahhs as you family or guest gobble them down.
* I used 10 oz ramekins to leave room for fruit or other garnishes like peeled chocolate.