Shelly's Recipe

*CHOCOLATE POT DE CREME*

Category: Desserts

1 1/2 cups heavy cream
7 oz bittersweet chocolate, chopped into small pieces
2 large egg yolks, lightly beaten
1 tbsp cognac or flavored liqueur (see flavor secrets below)
2 tbsp unsalted butter, slightly softened

In a saucepan over medium-high heat, bring the cream to a boil. Remove from the heat and stir in the chocolate and egg yolks. Stir until melted. Stir in the cognac. Set aside until cool to the touch. Stir in the butter until melted. The mixture will be very thick. Serves 4

For egg cups: Divide the mixture among 8 egg cups and cover with plastic wrap or foil to prevent the pot de crème from picking up refrigerator odors and from forming a crust. Refrigerate until the mixture is firm, 2 to 4 hours or overnight. Serve chilled.

For shot glasses: Divide the chocolate among 8 shot glasses using a liquid measuring cup or a pourer with a spout so as not to splatter. Cover each glass with plastic wrap or foil to prevent the pot de crème from picking up refrigerator odors and from forming a crust. Refrigerate until the mixture is firm, 2 to 4 hours or overnight. Serve chilled.

Flavor secrets: It's easy to change the flavor balance by adding different elements to the basic recipe. The cognac can be replaced with the following: Grand Marnier (or another orange liqueur), chocolate liqueur, Chambord (or another raspberry liqueur), Frangelico (or another nut liqueur) or vanilla extract.