Pots de Creme

1. 1

   Melt chocolate in warm milk.

2. 2

   Stir until it boils and the chocolate coats the spoon.

3. 3

   Remove from heat.

4. 4

   Stir into the egg yolks and add the Bourbon.

5. 5

   Pour into the pots de creme cups.

6. 6

   Use the leftover egg whites to make small meringues to serve with the pots de creme and a slivered orange rind for the garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.