I N G R E D I E N T S
3 cups light cream
1/2 cup whipping cream
4 1/2 tablespoons granulated sugar
3 tablespoons fresh ginger root, peeled and finely chopped
9 large egg yolks
Pinch of Salt
6 ounces bittersweet* chocolate coarsely chopped

I N S T R U C T I O N S 
Position your oven rack in the center of the oven and preheat to 325 degrees.   Combine the 3 cups of light creme along with 2 tablespoons of sugar in a heavy medium saucepan.  Bring the mixture to a simmer while you whisk. Stir in the ginger and add the chocolate and stir until it is melted and smooth.Remove the pan from the heat. Cover the saucepan and let stand for 30 minutes.

Select a large bowl.  Whisk in the egg yolks, remaining sugar, vanilla, and salt until it is well blended.  Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup. 

Place 6 pots de creme cups or small (soufflé, or custard cups) in a large roasting pan.  Distribute mixture between cups. Pour enough hot water in the pan to come halfway up the sides of the dishes.  Cover the pan with aluminum foil (or use pot lids if you have them).  Place in oven and bake until the custard is just set around the edges, approximately 20 minutes.

Remove the pan from the oven. Remove dishes from the pan and allow them to cool uncovered.  Then, cover and chill in refrigerator at least 2 hours and as long as overnight.

To Serve
Beat the whipping creme until soft peaks form.  Spoon creme into a pastry bag with a star shaped tip.  Pipe one star in the middle of each dish and serve.

We recommend Scharffen Berger chocolate.

Adapted from : Lee Kozar & Chocolatier Magazine