POT DE CREME
By popular demand, here is the recipe.
In a medium mixing bowl, beat 4 egg yolks.
On the stovetop (in a pan, of course) combine 2 cups heavy cream, 3/4 choc chips (mini melt best) and 1/3 cup sugar. Whisk and melt over medium heat. When the WHOLE mixture gets thick and bubbly, turn off heat and beat together with the egg yolks (a little at a time to avoid having fried eggs n' chocolate). Pour into ramekins, and refrigerate at least 4 hours, or overnight (I always do it overnight). Garnish with white chocolate shavings, if desired. Eat it until you pop.
In a medium mixing bowl, beat 4 egg yolks.
On the stovetop (in a pan, of course) combine 2 cups heavy cream, 3/4 choc chips (mini melt best) and 1/3 cup sugar. Whisk and melt over medium heat. When the WHOLE mixture gets thick and bubbly, turn off heat and beat together with the egg yolks (a little at a time to avoid having fried eggs n' chocolate). Pour into ramekins, and refrigerate at least 4 hours, or overnight (I always do it overnight). Garnish with white chocolate shavings, if desired. Eat it until you pop.