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Chocolate Pots de Cream

by 

From Chef Michael Farrell
 More on Le Meritage...

Chocolate Pots de Cream

Serves 6-8

14 oz. dark chocolate
21 fl. oz. cream
1 tsp. vanilla extract
2 eggs

Place chocolate in double boiler over medium heat. Melt, stirring occasionally. Add a pinch of salt and vanilla, then whisk in eggs and cream. Continue to whisk until smooth. Pour mix into individual pots/cups and chill 3 hours. Garnish with berries and mint

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