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Pots de Creme au Chocolat with Raspberry Balsamic Glaze

 
Pots de Creme au Chocolat with Raspberry Balsamic Glaze
Pots de Creme au Chocolat with Raspberry Balsamic Glaze
Ingredients:
  •  2 cups half-and-half
  •  4 squares semisweet chocolate
  •   6 egg yolks
  •   1/4 cup sugar
  •   1/2 teaspoon salt
  •   vanilla extract
  •  1/4 cup heavy or whipping cream
  •  2 Tablespoons confectioners' sugar

Directions:
  •  In 1-quart saucepan over medium heat, heat half-and-half until tiny bubbles form around edge of saucepan (do not allow to boil)
  •  Set saucepan aside. - In double boiler over hot, not boiling, water, melt semisweet chocolate squares, stirring occasionally with rubber spatula
  •   Remove double-boiler top to work surface and, with rubber spatula, beat egg yolks into the melted chocolate until smooth; then stir in sugar and salt
  •   Gradually stir half-and half into the chocolate mixture until thoroughly blended.
  •   Replace double-boiler top over simmering (not boiling) water.
  •   Cook, stirring constantly, until mixture coats back of a spoon, about 15 minutes. Stir in 2 teaspoons vanilla extract.
  •   Pour mixture into six 6-ounce pots de crme cups or stemmed glasses. Refrigerate for about 4 hours or just until the mixture is set.
  •   In a small bowl with mixer at low speed, beat cream, confectioners sugar and teaspoon vanilla until stiff; use to top pots de crème
  •   Finish off with a drizzle of Raspberry balsamic reduction (pour Raspberry balsamic into small pot and heat on medium low until reduced by half)