Chocolate Pots de Creme
(From an ancient Better Homes and Gardens cookbook)
1 cup light cream
1 4 oz package chocolate, chopped (we used a local chocolatier's dark chocolate bar)
1 tbsp sugar
3 beaten egg yolks
1/2 tsp vanilla (I was out of Mexican vanilla, but think that might be right tasty)
Garnish: mint sprig, whipped cream, frozen raspberry, strawberries, etc. We used powdered sugar and homemade VD cookies from Lynn.
In a heavy small saucepan combine light cream, chocolate, sugar, and salt. cook and stir over medium low heat till smooth and slightly thickened. Gradually stir about half of the hot mixture into beaten egg yolks; return all to saucepan. Cook and stir over medium low heat; stir in vanilla. Pour into 4 to 6 pots de creme cups or individual sherbert dishes (WTF?). Cover and chill several hours or overnight till firm. Garnish and serve - 4 to 6.