Desserts: Pots De Creme Au Chocolat

These elegant desserts, chocolate-flavored rich custards, are served in little covered pots called petite pots. If they are not available, other small containers can be used.

2 cups light cream.

6 egg yolks.

2 tablespoons sugar.

Dash salt.

6 ounces semisweet chocolate, grated.

1 teaspoon vanilla.

Whipped cream (optional).

Heat the cream to the boiling point, or when bubbles appear around the edge, in a saucepan. Meanwhile, combine the egg yolks, sugar, and salt but do not beat. Pour one-third of the hot cream mixture to mix with the egg mixture. Stir and return to the cream in the saucepan. Cook, stirring constantly, over medium heat until the mixture thickens and the spoon is coated. Stir in the chocolate melts. Add the vanilla. Pour into 8 small pots de creme, demitasse cups, or small bowls. Chill. Serve garnished with a dab of whipped cream, if desired.