Here's the other one.
2C. whipping cream
6oz. semisweet chocolate, coarsely chopped
4 beaten egg yolks
white chocolate curls (optional)
Combine first 3 ingredients in a medium heavy saucepan. Cook for about 10 minutes over medium heat or until mixture comes to a full boil & thickens. (If chocolate flecks remain, use a wire whisk to beat until blended.)
Gradually stir all the chocolate mixture into the beaten egg yolks & stir in vanilla. Spoon evenly into 8 sake cups, small cups, dots de creme cups, or 3oz. ramekins. Cover & chill for 4 to 24 hours before serving. Garnish with white chocolate curls if desired.
Mocha Pots de Creme: Prepare as above, adding 1Tbsp. instant espresso coffee powder or 2Tbsp. instant coffee granules to whipping cream mixture before heating.
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