Pots de Creme au Chocolat
Yield: Serves 8.
- 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
Instructions: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.