POTS DE CREME AU CHOCOLAT

Servings:       Six   2-1/2 oz cups   

Description:

A very rich bite of chilled chocolate creme to make you say mmmmmmm

Ingredients:

1 C              Sugar

4 TBSP        Dry cocoa

2                  Egg yolks

3 TBSP        Flour

1-1/4 C       Milk

2 TBSP        Butter

1 tsp.           Vanilla

Suggested toppings: Toasted almonds, caramel sauce, whipped cream, mint leaf, mascarpone

Directions:

Sift dry ingredients; add egg yolks and milk – cook in top of double boiler, stirring constantly and scraping sides and bottom to prevent sticking. When thickened, remove from heat and add butter and vanilla. Blend well and pour into tiny bowls.

Let cool uncovered to room temperature - then cover and chill. Add desired topping just before serving

Note: I got these tiny bowls at Walmart - they are about 1-1/2" deep and only hold 4 oz. when totally filled. Perfect for this dessert, for melted butter or seafood sauces, etc.

Really pretty with a Pepperidge Farm Pirouette cookie popped in it just before servint.