Food
Pots de Creme au Chocolat
By Yankee Magazine|Jul 26 2007|
A classic French dessert to add to your repertoire. This one is really quite easy to make.
Yield
Serves 8.
Ingredients
13 ounces sweet dark chocolate
1/2 cup double strength coffee
2 teaspoons brandy
6 egg yolks
6 egg whites
1/2 cup grated blanched almonds
Instructions
Melt the chocolate in a double boiler with coffee. Stir until smooth, remove from the heat and add the brandy. Cool slightly. Add the egg yolks, one at a time, mixing well after each one.
Beat the egg whites until stiff and fold into the egg and chocolate mixture until the whites disappear.
Pour into little covered pots or demi-tasse cups and sprinkle with grated almonds. Chill for 2 hours.
