3/4 pound semi-sweet chocolate cut into 1/2" pieces
1 1/2 teaspoons vanilla
1/16 teaspoon salt
1 1/2 cups cream
6 egg yolks
Place chocolate, vanilla, and salt in a blender. Bring cream to a boil and pour over chocolate. Cover blender and whir until smooth, about 30 seconds. Add egg yolks. Blend again until smooth, about 5 seconds.
Pour into six pot de creme pots (any set which can be used in the oven and freezer) cover with lid. Place in freezer until the dessert is frozen.
**Note: If you are going to freeze the dessert then use this recipe with cups you are certain are oven to tableware.
This dessert can also be served after it is chilled at least 4 hours or overnight. If you are not using oven to tableware then allow the dessert to cool on the counter before you place the cups in the refrigerator.
Regarding Uncooked Egg Yolks
There is always some risk involved with recipes that use uncooked eggs. In this recipe the yolks are heated by the scalded milk. You should however exercise caution if you are serving small children, elderly persons, pregnant women, or anyone with a compromised immune system.
Posted: 9/17/2009 10:16:18 AM