Serves: 11

I N G R E D I E N T S
1 cup chopped chocolate (I combined bittersweet, and two other types of unsweetened chocolate)
1 1/2cup half and half
1 cup heavy cream
4 egg yolks*
1 whole egg*
1 stick (1/2 cup) butter, softened to room temperature
1 1/4 cup powdered sugar
1 teaspoon Mexican vanilla

I N S T R U C T I O N S 
Heat cream and half in half till it just begins to boil, remove from heat.  Add the chopped chocolate and stir until all the chocolate is melted and well blended.

Meanwhile, whip the butter and sugar together in a mixer (DO NOT OVER WHIP) till just incorporated.  Add egg yolks and whole egg, whip again till just incorporated.   Add chocolate mixture after chocolate is melted and still warm, stir by hand until smooth and the butter is completely melted.  Then add vanilla and pecans and pour into a 4 cup measuring cup.  Stir again.

Pour mixture into individual pot de creme cups.  Refrigerate at least 6 hours or overnight.  Best prepared at least 24 hours in advance.

*Note: 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.