Chocolate Pot De Creme

1. 1

   In a saucepan over medium-high heat, bring the cream to a boil. Remove from the heat and stir in the chocolate and egg yolks until chocolate has melted. Stir in Grand Marnier. Set aside until just warm.

2. 2

   Stir in butter until melted (mixture will be very thick).

3. 3

   Divide the mixture among 12 small glasses and cover with plastic wrap. Refrigerate until firm (2-4 hours or up to overnight). Garnish with 1/2 teaspoon zest. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.