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)
