Pot de Creme Au Chocolate

WHAT YOU'LL NEED

8 oz. of Guittard milk chocolate morsels (or dark chocolate!)

1 1/2 cups of heavy whipping cream

4 egg yolks

4 tbsp. of sugar

1 tbsp. of instant coffee

1 tsp. of vanilla extract

pinch of salt

1. Melt the chocolate chips in a double boiler while constantly stirring on low/med temperature.

2. Add the sugar and heavy cream to the chocolate and stir until well blended.

3. Beat the egg yolks and add in small portions to the chocolate mixture.

NOTE: it's very important to add and mix the yolks in small portions because adding all of it at once can cause curdling and lumps.

4. On medium heat, constantly whisk for 5 minutes.

5. Whisk in the instant coffee, vanilla extract, and salt until well blended.

6. Pour into little ceramic or glass cups and chill for approximately 2 hour or until set.

Garnishes

>mint leaves

>coffee bean

>whipped cream

>fruit reduction sauce (raspberry, strawberry, lemon, orange, etc.)

>small peeled chile (boil then carefully remove the skin)

>small piece of fruit

>dab of lemon curd

Love at first morsel

So this is the first suggestion post about chocolate. I don't know if any of you have tried Guittard chocolate chips, but let me just tell you that you haven't lived if you haven't had just one smooth, silky morsel of Guittard milk chocolate.

Let me brief you with some history of the Guittard company. The company was founded around the

time of the California Gold Rush by a French chocolatier name Etienne

Guittard. He came to San Francisco in his twenties and he traded his desserts for mining equipment. He became popular and went back to France to work for his uncle and he kept a journal of his recipes which he brought back with him to San Francisco to open his own place. His business grew and has been around for 135 years.

I've always used Nestle but I was never completely satisfied with the texture and the taste. I discovered Guittard by accident at a sale at Vons about 3 years ago. When I came home and opened the package, I had one morsel and it was like my eyes opened wider and I started salivating. It's like nothing I've ever tasted.

I really encourage all of you to try it and let me know your reaction.

Here's their website: GUITTARD

Look at some of there recipes.

Personally they go wonderfully in a Pot de Creme. I'll post that recipe in 2 weeks.

Love and Sweets,

Melissa