Chocolate Pots de Crème

     Pots de crème (pots of cream) is one of my favourite desserts.  It's quite similar to crème brûlée, but without the topping of broiled sugar.  It's very versatile, and can be made in many flavours.   This particular recipe results in a lovely "death-by-chocolate" experience.

• 2/3 cup semi-sweet chocolate chips
• 1 cup half-and-half, or cream (I generally use cream)
• 2 egg yolks (just the yolks, mind you)
• 3 tablespoons sugar
• 2 tablespoons Irish cream such as Bailey's, if desired.  (I opt in favour of this addition)
• Dash of salt

     Heat oven to 350 degrees F.  Heat chocolate chips and cream in a pan, stirring constantly until chocolate is melted and the mixture is smooth; cool slightly.  Beat remaining ingredients; gradually stir in the chocolate mixture (start by adding only a few spoons full at a time, before adding in the rest.  This process is called tempering, and results in smoother texture).  When the mixtures are well combined, pour into four 6-oz ramekins (small, ceramic baking dishes).  Place ramekins in a baking pan.  Pour boiling water into pan half-way up the sides of the ramekins.  Bake for 20 minutes; let them remain in the pan until the water cools, then remove them and refrigerate for 4 hours.

     Since I needed more than four to share with my family, I doubled the recipe.  While they were in the oven, I and whipped the remaining cup of cream with about a tablespoon of sugar, and a teaspoon of vanilla, and then I sliced and sweetened fresh strawberries.  Before I put the desserts in the refrigerator, I added about 4 strawberry slices, and a tablespoon or so of whipped cream to each.