Recipe - Pots De Creme Au Chocolat (Mousse)

2 cup Half and Half
5 ounce Semi Sweet Chocolate
Squares
6 Eggs, Yolks
2 tablespoon Sugar
One fourth teaspoon Salt
2 teaspoon Vanilla Extract
One fourth cup Heavy cream, (or whipping
Cream)
2 tablespoon Confectioners sugar

In 1 qt saucepan over medium heat, heat half and half until tiny
bubbles form around edge of saucepan (do not allow half and half to
boil). Set saucepan aside. In double boiler over hot, not boiling,
water, melt semisweet chocolate squares,stirring occasionally with
rubber spatula.

Remove double boiler top to work surface and, with rubber spatula,
beat egg yolks into the melted chocolate until smooth; then stir in
sugar and salt.

Gradually stir half and half into the chocolate mixture until
thoroughly blended. Replace double boiler top over simmering (not
boiling) water.

Cook, stirring constantly, until mixture coats back of spoon, about 15
minutes. Stir in 2 teaspoons vanilla extract.

Pour mixture into six 6 ounce cups or stemmed glasses. Refrigerate for
about 4 hours or until mixture has set.

In small bowl with mixer at low speed, beat cream, confectioner's
sugar, and One fourth teaspoon vanilla untill stiff; use to top pots de
creme.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip