Pots de Creme au Chocolat


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.


Serves 8.


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