Recipe - Roses Chocolate Pots De Creme

KAREN PHILLIPS CBTX40A
1 cup Heavy cream
Three fourths cup Whole milk
12 ounce Semisweet chocolate;
fine chopped
6 Egg yolks
1 tablespoon Kahlua

EQUIPMENT: Measuring cup, cook's knife; cutting board,
measuring spoons, 2 1/2qt saucepan, double boiler,
rubber spatula, whisk, instantread test thermometer,
2 stainless steel bowls (1 large), 8 small pot de
creme forms or custard cups, & film wrap.

Heat the heavy cream and milk in a 2 1/2qt saucepan
over medium heat. Bring to a boil. While the cream is
heating, heat 1 inch of water in the bottom half of a
double boiler over mediumhigh heat. Place the
chocolate in the top half and stir with a rubber
spatula until melted. Whisk the egg yolks into the
melted chocolate. Slowly pour the boiling cream and
milk into the chocolate, whisking constantly. Bring
tjo a temperature of 160 degrees, about 3 One half to 4
minutes. Remove the mixture from the heat and transfer
to a stainless steel bowl. Add the Kahlua. Cool in an
ice water bath, stirring constantly with a whisk to a
temperature of 90 degrees, about 4 to 5 minutes.

Evenly divide the mixture into 8 small pots de creme
forms or custard cups. Cover each with film wrap and
refrigerate for 2 to 3 hours to set before serving.

Serve within 2 days.

Source: Death by Chocolate Cookbook by Marcel
Desaulniers

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini