How about Pots de Creme?
Chocolate Hazelnut Pots de Crème
Yields: 6 portions
1 c half-and-half
3 bars (1.5 oz each) Godiva Dark Chocolate, broken up
1 T granulated sugar
3 large egg yolks, lightly beaten
2 t Frangelico
1 t vanilla extract
Sweetened Whipped Cream:
½ c heavy cream
2 t confectioners' sugar
2 t Frangelico
Garnish:
½ c coarsely chopped hazelnuts
Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.
Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat. Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de crème cups, demitasse cups, soufflé cups, of coffee mugs. Cover and chill for 2 hours.
In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.
Garnish each pot de crème with a dollop of whipped cream and chopped hazelnuts.
Chocolate Pots de Creme
Yields: four 5 oz portions
Oven @ 350°F
10 2/3 oz. milk
8 oz sweet chocolate
2 egg
4 egg yolks
2 2/3 oz sugar
pinch of salt
Vanilla, to taste
Scald milk, remove from heat, and add chocolate, stir occasionally until mixture is smooth and uniform. Add rest of ingredients, mixing well.
Pour custard mixture into ramekins, set ramekins in a hot bain marie, and bake @ 350°F until set, about 20 minutes.
Variation: Chocolate Blanc Pots de Creme; substitute white chocolate for the sweet chocolate, add Creme de Cacao to taste.