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chocolate pots de creme:

melt 5 oz semisweet chocolate chips in 2 cups heavy cream plus 1/2 cup milk. mix 1/3 c splenda with 6 egg yolks, then whisk into the cream mixture (off the heat). i poured it into a muffin tin in a baking pan full of hot water and baked at 325 for about 1 hr. best when chilled after that–they fall and become dense and luscious. but i took one to work scooped out and put in a plastic bag, and now it looks like a bag of dog poop. mmm.


Written by orata

August 28, 2002 at 12:50 pm

Posted in Uncategorized

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