Pot de Creme au Chocolat

 

I have no idea where this recipe came from as it is a dog-eared page torn out of somewhere. It has Hi-Ho's writing all over it and this is a dessert that she loved to make

 

* Hi-Ho added notes: double makes 12, but also double for 8 * 

 

Ingredients

 

 6-ounce package of semi-sweet chocolate bits

 a square of Baker's unsweetened chocolate, chopped up a bit

 1/2 pint light cream (it must be light)

2 Tablespoons milk  

4 eggs, separated

salt 

4 ramekins 

 

Process 

 

1.  Into a blender, dump a 6-ounce package of semi-sweet chocolate bits. Add to this a square of Baker's unsweetened chocolate, chopped up a bit. 

 

2. Heat a 1/2 pint light cream  with 2 Tablespoons of milk, until it is hot, but not boiling. 

 

3. While the cream is heating, separate the 4 eggs. 

 

4. Add a dash of salt to the chocolate and then pour the hot cream into the blender. Turn on the blender and let the blades go until the racket has stopped and the mixture looks smooth. 

 

5. Take the top of the blender off, slide in the 4 egg yolks, and let them cream for another minute. 

 

6.  Pour mixture into 4 ramekins, pot de creme dishes, or after dinner coffee cups and set them in the icebox. 

 

7. About an hour before you will use them, take them out of the refrigerator. They should be served at room temperature.

 

* Added in Moms handwriting: whipped cream to top, Raspberry puree adn serve with Rum or Cointreau.