Preparation:
Heat oven to 350 degrees. Heat chocolate chips and half-and-half in 1-1/2-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. Beat remaining ingredients. Gradually stir into chocolate mixture. Pour into four 6-ounce custard cups or 4 or 5 ovenproof pot de creme cups.
Place cups in baking pan on oven rack. Pour boiling water into pan to within 1/2 inch of tops of cups. Bake 20 minutes; cool slightly. Cover and refrigerate at least 4 hours. Refrigerate any remaining pudding.
>From the files of Sherilyn Palmer, MC formatted by Barb at Possum Kingdom |
