Ingredients
1 6-oz pkg semisweet chocolate chips
1 1/4 c half & half
1 large egg
1 tsp vanilla extract
pinch of salt
Preparation
Put chocolate chips in blender. Heat half & half until scalding. Pour half & half over chocolate chips in blender. Cover blender and blend for 30 seconds. Turn off blender and add egg, vanilla, and salt into blender. Cover and blend 30 more seconds. Pour into 6 pots de creme cups, shallow champagne glasses, or sherbet glasses. Chill for 24 hours in refrigerator. Serve with demitasse spoons.
