1 1/2 cups heavy cream
4 egg yolks
8 ounces semi-sweet chocolate, coarsely chopped
2 tablespoons Jack Daniel's Tennessee Whiskey
Heat the cream in a medium saucepan over medium heat. Bring to a boil. Beat egg yolks in a separate bowl. Whisk about 1/3 of the hot cream into egg yolks. Pour egg yolk mixture into remaining cream in saucepan.
Cook over medium hat, stirring constantly for about 30 seconds, until slightly thickened.
Remove from heat. Add chocolate and Jack Daniel's and stir until chocolate is melted and mixture is well blended.
Divide mixture evenly into 6 small pots de crème, custard or demitasse cups. Cover each with plastic wrap and refrigerate until well chilled.
Before serving, garnish each with a toasted pecan half.
Posted: 9/17/2009 10:27:41 AM