French Chocolate Pots De Creme

Directions

Heat the heavy cream and milk in a 2½-qt saucepan over medium heat.

Bring to a boil.

While the cream is heating, heat 1 inch of water in the bottom half of a double boiler over medium-high heat.

Place the chocolate in the top half and stir with a rubber spatula until melted.

Whisk the egg yolks into the melted chocolate.

Slowly pour the boiling cream and milk into the chocolate, whisking constantly.

Bring to a temperature of 160 degrees F, about 2½ to 4 minutes.

Remove the mixture from the heat and transfer to a stainless steel bowl.

Add the Kahlua.

Cool in an ice water bath, stirring constantly with a whisk to a temperature of 90 degrees, about 4 to 5 minutes.

Evenly divide the mixture into 8 small pots de creme forms or custard cups.

Cover each with film wrap and refrigerate for 2 to 3 hours to set before serving.

Serve within 2 days.