Pots de Creme
From the kitchen of The Family's Heidi Prahl
1¼ cups scalded Half and Half (really hot, not quite boiling)
1¼ cups semi-sweet chocolate chips
2 large egg yolks
2 tsp. vanilla
Sweetened whipped cream or whipped topping
Heat ½ & ½ in a small pan over moderate heat until it almost comes to a boil. (or microwave for 2 minutes)
Using the low setting on a blender or food processor, combine the egg, chocolate chips and vanilla just to chop the chocolate and mix egg yolk.
Slowly pour in the ½ & ½ in a steady stream (the hot milk will cook the egg and melt the chocolate).
Blend 1 minute, until smooth. (it will be frothy)
Pour into 4- 6 pot de creme or other small cups, ramekins or tea cups. Chill at least 3 hours or over night.
Top with whipped cream just before serving.
Note: Vanilla can be replaced with 1 tsp. of espresso powder or 3 Tblsp. of brandy.