Chocolate Pots de Creme with Candied Rose Petals

1. 1

   Place cream, chocolate, sugar and salt into a double boiler and cook until scalding, but not boiling; whisk egg yolks lightly and temper with a bit of the chocolate mixture; when egg yolks are warmed, gradually return them to the double boiler and cook, stirring, over simmering water until thickened, about 10 minutes.

2. 2

   Remove from heat, stir in vanilla and pour into 2 pot de creme pots or small custard cups; lay plastic wrap on pudding surface and let cool; then refrigerate until chilled, about 2 hours or overnight; remove from refrigerator about 30 minutes before serving.

3. 3

   Optional Garnish: To make the candied rose petals, gently brush each petal with egg white or powdered egg white mixture; sprinkle with sugar; place on cake rack and let dry.

* Per serving · 4 servings · Values may vary.

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