Pots de Crème au Chocolat

Pots de crème can have many toppings. If you would like, substitute the orange zest with grated chocolate or with finely chopped nuts.

• 6 ounces best quality semi-sweet chocolate, grated
• 1/2 pint light cream
• 1 egg
• Pinch salt
• 1/2 teaspoon vanilla extract
• 1 teaspoon grated orange zest

METHOD

Melt chocolate in top over double boiler. When melted, stir in cream.

Beat egg lightly with salt and vanilla.

Using a whisk, blend quickly into chocolate mixture. Pour into small custard cups. Cool, uncovered, then cover and refrigerate.

Before serving sprinkle with grated orange zest.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Ellen Corey

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