Ingredients
1/4
cup sugar
1/8
teaspoon salt
2
eggs
1 1/4
cups milk
9
oz semisweet baking chocolate, finely chopped
4 1/2
teaspoons dark rum or brandy, if desired
2
teaspoons vanilla
Whipped cream, if desired
Fresh raspberries, if desired
Fresh mint leaves, if desired
Preparation
In medium bowl, stir sugar, salt and eggs with whisk. Gradually add milk, stirring with whisk. Set bowl over large saucepan of simmering water. Cook 8 minutes, stirring constantly, until thermometer reads 160°F. Remove bowl from heat. Add chocolate, rum and vanilla; stir until chocolate is melted and mixture is smooth.
Pour mixture evenly into 10 (4-oz) ramekins or custard cups. Cover; refrigerate 8 hours. Garnish with whipped cream, raspberries and mint.
