Chocolate Pot de Creme

__________________________________________________

         FOOD FUNNY
__________________________________________________

Thanks to Rosemary Zwick for this one:

Waiting for our aerobics class to begin, several of us were standing
around in our leotards chatting about fitness and diets. One woman said
that her brother-in-law had quit smoking, gone on a diet and lost weight
all at the same time.

Thinking to myself that no human being could possibly do this without
acquiring at least one other undesirable habit for compensation, I
jokingly asked her, "What did he start doing instead of these things?"

After a slight pause, she smiled and said, "Well, my sister is pregnant now."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

Place Pigalle is one of several restaurants in the Pike Place Market
that features French food, and this pot de crème is tied with their
crème brulee as their most popular dessert item.

Chocolate Pot de Creme

1/2 lb (225 g) good quality bittersweet chocolate, chopped
3 cups (750 ml) heavy cream
6 egg yolks

Melt the chocolate in a pot set over - not in - a pot of simmering
water. Add 2 cups (500 ml) of the cream slowly, whisking as you add it,
until thoroughly combined. Heat over very low heat, whisking
occasionally, just until the mixture begins to boil. Remove from the
heat and set aside. Beat the egg yolks in a separate bowl until light
and fluffy. Slowly add the chocolate mixture to the egg yolks, whisking
constantly, until thoroughly combined. Divide the mixture between 6
ramekins or custard cups and refrigerate until the chocolate becomes
firm, at least 2 hours. Cover by placing plastic wrap directly on the
surface of the mixture. (The pots may be refrigerated for up to 1 week,
or tightly wrapped and frozen for up to 1 month.) Just before serving
whip the remaining cream until stiff peaks form and add a dollop to each pot.
Serves 6.
Received on Thu Sep 27 22:31:58 2007