Chocolate Creme
From the Betty Crocker Cookbook (Golden Press, 1978)
- 4 ounces chocolate
- ⅔ cup half-and-half
- 2 Tablespoons sugar
- 2 egg yolks, slightly beaten
- ½ teaspoon vanilla
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.
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.