Chocolate Creme
From the Betty Crocker Cookbook (Golden Press, 1978)
Ingredients
- 4 ounces chocolate
- ⅔ cup half-and-half
- 2 Tablespoons sugar
- 2 egg yolks, slightly beaten
- ½ teaspoon vanilla
Instructions
- Heat chocolate, half-and-half, and sugar over medium heat, stirring constantly, until chocolate is melted and mixture simmers.
- Beat into egg yolks gradually. Stir in vanilla.
- Pour into demitasse cups, ramekins, or other small dessert dishes; refrigerate.
- Garnish with whipped cream if desired.
Notes
Serves 4.
This recipe multiplies well if serving more than four people. However, as this is a very rich dessert, it is not recommended to increase the serving size.