Dark Chocolate Graveyard Pots De Creme

1. 1

   In a food processor or blender, whirl chocolate until finely chopped.

2. 2

   Pour into a bowl.

3. 3

   Put eggs and yolks in the processor or blender.

4. 4

   In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.

5. 5

   With processor or blender on high speed, add boiling cream to egg.

6. 6

   Check temperature of mixture with an instant-read thermometer; if below 160, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160, stirring and checking at 15-second intervals.

7. 7

   Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.

8. 8

   Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size).

9. 9

   Chill until softly set, 30 to 45 minutes.

10. 10

    If making ahead, cover and chill up to 1 day.

11. 11

    For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.

12. 12

    6.

13. 13

    Spoon 1 tablespoons wafer crumbs onto each pot de creme.

14. 14

    Insert a Tombstone Cookie into each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.