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
