Revisiting Chocolate Pots

Chocolate Pots

Serves 4

 

1 C 18% cream (35% for firmer texture)

1 ½ 100 g bars good chocolate- min. 70%
2 yolks
1 ½ TBSP butter, cut in pieces
2 TSP ras-el-hanout spice

 

Bring cream just to boil and cool slightly.
Break in chocolate and incorporate.
Whisk in yolks.
Whisk in butter one piece at a time.
Stir in spice.

 

This nicely fills 4 espresso cups.
Chill thoroughly.

A smooth and decadent dessert.