Petits pots de creme au chocolat

Yield: 6 servings

Measure Ingredient
4 \N Sq. unsweetened chocolote
⅔ cup Granulated sugar
¼ cup Water
5 \N Eggs, separated
2 \N Teasp. rum or cognac

(small chocolate custards)

Day before or early in day:

1. In double boiler, melt chocolate; add sugar, water; cook, stirring, until sugar is dissolved.

2. With egg beater, beat yolks well. Stirring vigorously, slowly pour yolk into chocolate mixture. Remove from heat; stir in rum- cool 5 min.

3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard cups. Refrigerate several hours or overnight. Serve topped with whipped cream if desired. Makes 6 servings.

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