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1
Position your oven rack in the center of the oven and preheat to 325 degrees.
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2
Combine the 3 cups of light creme along with 2 tablespoons of sugar in a heavy medium saucepan.
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3
Bring the mixture to a simmer while you whisk.
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4
Stir in the ginger and add the chocolate and stir until it is melted and smooth.Remove the pan from the heat.
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5
Cover the saucepan and let stand for 30 minutes.
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6
Select a large bowl.
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7
Whisk in the egg yolks, remaining sugar, vanilla, and salt until it is well blended.
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8
Whisk in the chocolate mixture.
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9
Strain the mixture into a large 4-cup measuring cup.
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10
Place 6 pots de creme cups or small (souffle, or custard cups) in a large roasting pan.
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11
Distribute mixture between cups.
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12
Pour enough hot water in the pan to come halfway up the sides of the dishes.
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13
Cover the pan with aluminum foil (or use pot lids if you have them).
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14
Place in oven and bake until the custard is just set around the edges, approximately 20 minutes.
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15
Remove the pan from the oven.
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16
Remove dishes from the pan and allow them to cool uncovered.
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17
Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
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18
To Serve.
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19
Beat the whipping creme until soft peaks form.
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20
Spoon creme into a pastry bag with a star shaped tip.
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21
Pipe one star in the middle of each dish and serve.
