Chocolate Pots de Creme

Preparation info

  • Difficulty

    Easy

  • Yield:

    16

    servings, 5½ ounces each

Appears in

Method

  1. Cut 6 ounces (170 g) unsweetened chocolate and 6 ounces (170 g) sweet dark chocolate into very small pieces.
  2. Stir into the hot half-and-half (off the heat) and keep stirring until all of the chocolate is melted before stirring into the egg mixture.