Black and White Pot de Crème
Bring eggs to room temperature and separate them as you use them. Milk chocolate may be substituted for white chocolate or dark chocolate layer.
• 2 cups whipping cream, divided
• 3 ounces 60- to 70-percent dark chocolate or bittersweet chocolate, chopped
• 6 tablespoons sugar, divided
• 4 egg yolks, divided
• 1 teaspoon vanilla extract, divided
• 3 ounces white chocolate, chopped
• White chocolate shavings (optional)
For dark chocolate layer, in small heavy saucepan combine 1 cup cream, dark chocolate, and 3 tablespoons sugar. Cook and stir over medium heat about 5 minutes or until mixture comes to full boil and thickens. Remove from heat. In medium bowl lightly beat 2 egg yolks with fork. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir 2 minutes. Stir in 1/2 teaspoon vanilla; cool slightly..
Divide dark chocolate mixture evenly among eight 2- to 3-ounce glasses or pot de crème cups. Cover; chill 2 hours or until firm.
For white chocolate layer, in another small heavy saucepan repeat directions for dark chocolate using remaining cream, the white chocolate, and remaining sugar, egg yolks, and vanilla. Spoon cooled white chocolate mixture over chilled dark chocolate mixture. Cover; chill about 4 hours or until firm. Garnish with white chocolate shavings before serving. Makes 8 servings.