chocolate pots de crème (simple version)

Ingredients:

12 oz semisweet chocolate chips (high quality)

1 ½ tsp vanilla (high quality)

pinch of kosher salt

1 ½ cups whipping cream

6 large egg yolks

1 tablespoon Grand Marnier liqueur 

Garnish:

Grand Marnier whipped cream (recipe below)

Raspberries

Directions:

Combine chocolate chips, vanilla, salt in the bowl of a Cuisinart. Pulse for 30 seconds. 

Place the heavy cream in a 2-cup microwave safe glass measuring cup. On high in 30 second increments heat just to the boiling point.

With motor running pour the hot cream in a slow steady stream for 30 seconds. Add the yolks, pulse for 5 seconds. Add the Grand Marnier and pulse once more.

Scape the mousse into the clean glass measuring cup. Pour into decorative cups. Cover and refrigerate for up to three days or freeze for up to a month.

If frozen place in the refrigerator overnight, take out of the refrigerator 30 minutes prior to serving. Top each cup with a dollop of Grand Marnier whipped cream and serve with raspberries.

Makes 8 

grand marnier whipped cream

Ingredients:

½ cup chilled heavy cream

1 tablespoon powdered sugar

1 teaspoon Grand Marnier liqueur

Directions:

Whip the heavy cream with the powdered sugar and Grand Marnier until soft peaks form. Place in small container, cover and refrigerate for up to three days. Stir before using.

Makes 1 scant cup