Pot De Creme au Chocolate

Pot De Crème au Chocolate

This classic French dessert is decadent and so worth every bite.  My grandmother made this high-end chocolate pudding much easier using evaporated milk.  It is always a special occasion to serve this in their individual cups.  If you do not have the small pots, you can use small teacups or ramekins.

1 – 12 ounce can evaporated milk

2 egg yolks

12 ounces semi-sweet chocolate chips

1/3 cup nuts, toasted

In a saucepan, whisk together the milk and eggs.  Heat the mixture over medium-high heat stirring constantly until very warm, without boiling (about 5 minutes).  Remove the mixture from the heat and add the chocolate chips, stir until melted. Pour the hot chocolate into the individual pots.  Refrigerate for 3 hours or until set. Sprinkles the nuts over the top before serving. Serves 8