Chocolate Pots de Creme

April at Abby Sweets gets credit for this dessert that is just too good for words. This is one of the easiest desserts to prepare and a definite keeper for your dessert arsenal. You can make it with different types of chocolate which makes this dessert very versatile. So let's have a French lesson...it's pronounced "Po de Krehem"; but you knew that already. Pots de Creme is nothing but chocolate goodness. One thing I did change from Aprils recipe is I added a bit of strong coffee to the mixture. In my humble opinion, coffee enhances the chocolate flavor. While I was making this, the homegirlz couldn't do enough to help around the house...they were folding laundry, feeding the pup, setting the table. Wow, take out a back of semi-sweet chocolate chips and people get busy in my house! I love it.

Chocolate Pots de Creme -

Mix together eight egg yolks and 1 cup of sugar.

Mix at a low speed until the yellow color becomes somewhat pale.

In a heat-proof measuring cup, add 1/2 cup of milk and 1/2 cup of heavy creme. Heat to boil in the microwave and very slowly incorporate to the the egg mixture.

Add to the mixing bowl, 1-1/2 cups of melted semi-sweet chocolate chips with 1/2 cup of strong coffee or espresso.

Pour the chocolate mixture into ramekins, place ramekin into a baking pan and fill the baking pan halfway up the ramekins with water. Bake at 350 degrees for 30 to 40 minutes. Since my ramekins were not shallow, the baked for 40 minutes. A shallow ramekin would probably take about 30 minutes.

Let them cool, then place in the refrigerator to chill for at least 2 hours.

Garnish and enjoy. One note...make an extra one for you and stash in the back of the fridge - hey you can always do Pilates later!

Thanks April!!!!!!