Petula clarks' pot de creme au chocolate

Yield: 1 Servings

Measure Ingredient
2 cups Milk
½ pounds Sweet chocolate
6 \N Egg yolks
\N \N Whipped cream

Combine the milk and chocolate in a small saucepan and stir constantly over a low heat until the chocolate is melted and the mixture has reached the boiling point. Beat the egg yolks until they are thick and lemon colored; then mix the chocolate into the yolks.

Make sure that the chocolate has cooled a little; otherwise, the eggs will scramble. Pour into six dessert dishes and cool. Top each with a dab of whipped cream before serving.


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