Chocolate Truffle Pots de Creme

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   Arrange eight 4-ounce ramekins or small coffee cups on a baking sheet.

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   Heat the half-and-half, sugar and salt in a pot over medium heat until it just comes to a boil.

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   Whisk the egg yolks with the cognac and vanilla in a medium bowl.

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   Whisk about 1/2 cup of the hot half-and-half into the yolks until smooth and then whisk the egg mixture back into the pot.

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   Continue to cook until the mixture thickens slightly, stirring constantly, 2 to 3 minutes.

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   Place the chocolate in a large bowl and pour the hot cream mixture over the chocolate.

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   Whisk until smooth and then lightly stir to remove any air bubbles.

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   2.

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    If the mixture is not completely smooth, pour through a strainer and then divide evenly between the ramekins.

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    Chill until cold and set, at least 2 hours or overnight.

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    Serve with a dusting of cocoa powder, whipped cream and/or a sprinkle of nuts, coconut or chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.