Before I bid you adieu, my chocolate pot de creme recipe

Rae's Sinful Pot de Creme

3 cups heavy cream

7 oz. decadent, deep, rich, high quality dark chocolate ( I used Valhona 71% )

1/4 cup sugar

9 large egg yolks

1/4 tsp. vanilla extract

1/4 tsp. salt - yes, salt can make chocolate taste even better

Preheat the oven to 325. Combine the cream and sugar and salt in a heavy bottom medium sauce pan. Cook until just simmering - do not boil. If you used a large 5 pound block of chocolate as I did, you'll need to grate or chip the chocolate - if you use chips, mix them in to the cream now. Beat the egg yolks in a separate large bowl. Once the chocolate is completely melted in to the cream, mix it in to the beaten egg yolks very slowly at first to avoid cooking them. Whisk in the vanilla last. Pour the mixture in to 8 - 6oz. custard or souffle cups, filling to 3/4 way full. Gently place the cups in to a bain-marie or water bath. To make a bain-marie, place the cups in to a large high sided baking pan without allowing them to touch. Fill the pan with very hot water 1/2 way up the sides of the custards and slide in to the oven for 25 minutes. When done, the little lovelies should be slightly set at the edges and jiggle enticingly in the center. Remove the custards from the bath immediately and chill uncovered for at least 2 hours. Whip up some fresh Chantilly Cream with a dash of vanilla to top each pot de creme. Enjoy!!!

Serves 8