Chocolate Pots De Creme

Course : Chocolate
Serves: 4
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2/3 cup semisweet chocolate chips
1 cup half-and-half
2 large eggs
3 tablespoons sugar
2 tablespoons rum -- if desired
1 dash salt

Preparation / Directions:

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

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