Pots de Creme au Chocolat

From The Country Innkeepers' Cookbook

Puddings and Custards Recipes

Yield: Serves 8.

A classic French dessert to add to your repertoire. This one is really quite easy to make.

• 13 ounces sweet dark chocolate
• 1/2 cup double strength coffee
• 2 teaspoons brandy
• 6 egg yolks
• 6 egg whites
• 1/2 cup grated blanched almonds

Melt the chocolate in a double boiler with coffee. Stir until smooth, remove from the heat and add the brandy. Cool slightly. Add the egg yolks, one at a time, mixing well after each one.

Beat the egg whites until stiff and fold into the egg and chocolate mixture until the whites disappear.

Pour into little covered pots or demi-tasse cups and sprinkle with grated almonds. Chill for 2 hours.

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