Petits pots de creme au chocolat
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sq. unsweetened chocolote | |
| ⅔ | cup | Granulated sugar |
| ¼ | cup | Water |
| 5 | Eggs, separated | |
| 2 | Teasp. rum or cognac | |
Directions
(small chocolate custards)
Day before or early in day:
1. In double boiler, melt chocolate; add sugar, water; cook, stirring, until sugar is dissolved.
2. With egg beater, beat yolks well. Stirring vigorously, slowly pour yolk into chocolate mixture. Remove from heat; stir in rum- cool 5 min.
3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard cups. Refrigerate several hours or overnight. Serve topped with whipped cream if desired. Makes 6 servings.
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