Pots du Creme au Chocolat

Our Betty Crocker Cookbook was a wedding gift, which means we've had it for over 35 years. However, there are still recipes in it that we haven't tried. This is one of them. Normally we prefer Chocolate Mousse because it's lighter, but this weekend we decided it was time for something new and different, although still delicious and chocolate. We think this will fit the bill.

Pots du Crème au Chocolat

1 cup half and half (or 3/4 cup 1% milk and 1/4 cup heavy cream)
2/3 cup chocolate chips
2 eggs
3 tablespoons sugar
dash of salt

Combine half and half and chocolate chips. Heat until chocolate melts, stirring constantly (or every 30 seconds if done in the microwave). Whisk until smooth; cool slightly. Combine remaining ingredients and mix well. Stir in chocolate mixture. Pour into 4 ungreased custard dishes. Bake in a water bath (fill 9x13" pan with 1/2 inch of hot water, then put custard dishes in pan) in the oven for 20 minutes at 350 degrees. Cool slightly, then chill for at least 4 hours, but no more than 24 hours.

Serves 4

Note: I did serve it with whipped cream. Also, one of our guests said it tasted just like hot cocoa. So, if you think you'll like a chilled, thickened version of hot chocolate, give this a try! It is absolutely delicious.