Yield: 1 Servings
|2 cups||Half and Half|
|5 ounces||Semi Sweet Chocolate|
|6 \N||Eggs, Yolks|
|2 teaspoons||Vanilla Extract|
|¼ cup||Heavy cream, (or whipping|
|2 tablespoons||Confectioners sugar|
In 1 qt saucepan over medium heat, heat half and half until tiny bubbles form around edge of saucepan (do not allow half and half to boil). Set saucepan aside. In double boiler over hot, not boiling, water, melt 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 until smooth; then stir in sugar and salt.
Gradually stir half and half into the chocolate mixture until thoroughly blended. Replace double boiler top over simmering (not boiling) water.
Cook, stirring constantly, until mixture coats back of spoon, about 15 minutes. Stir in 2 teaspoons vanilla extract.
Pour mixture into six 6 ounce cups or stemmed glasses. Refrigerate for about 4 hours or until mixture has set.
In small bowl with mixer at low speed, beat cream, confectioner's sugar, and ¼ teaspoon vanilla untill stiff; use to top pots de creme.