Petits pots de crème au chocolat

Bring the half and half to a boil on low heat. Remove from heat immediately and stir in the chocolate. Let rest for one minute to melt the chocolate, then blend until smooth. Stir in the coffee and mix until smooth again.

Beat the eggs until thick and lemon colored - about two minutes with a hand mixer. Add them to the chocolate and mix well, using the hand mixer if you wish. Add the cognac and once again mix until completely combined.

White it is still hot, pour the liquid into small dessert cups.

Refrigerate for at least two hours and even overnight if you wish. Serve cold and within 24 hours.

Makes 6 petits pots

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