A Collection of Favorite Recipes - Twin Cities Gay Men's Chorus

Pots de Crème au Chocolat
A rich, delicious, and creamy chocolate desert. A classic French chocolate custard
dessert recipe that was given to me by a friend.
Ingredients
1 cup semi-sweet chocolate chips
1/3 cup sugar
1 tablespoon cocoa powder
3 cups half & half
5 large egg yolks
1 large egg
1 teaspoon vanilla extract
whipping cream (for garnish)
Georg West, Bass in TCGMC for 16 years
Directions
1. Day before serving: Preheat oven to 325º. Combine the chocolate, sugar, cocoa, and 1 /3 of the Half
and Half in double boiler over medium high heat, whisking constantly until the chocolate melts
and the mixture is smooth.
2. Mix the egg, egg yolks and vanilla in a medium bowl and gradually whisk in the chocolate
mixture. Add the remaining half and half and whisk until smooth.
3. Pour the mixture into 6 ounce pot de creme dishes or ramekins placed in a shallow roasting pan.
Place the pan on the center rack. Pour enough hot water into the pan to come halfway up the sides
of the dishes. Bake until the mixture is set, 40–45 minutes.
4. Remove the pots de creme from the roasting pan and cool on a wire rack. Cover loosely with
plastic wrap and refrigerate overnight.
5. Garnish with whipped cream if desired.
PREP TIME 20 min (day ahead)
COOK TIME 45 min
SERVINGS 8
Desserts 42