Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- 1. Arrange eight 4-ounce ramekins or small coffee cups on a baking sheet. Heat the half-and-half, sugar and salt in a pot over medium heat until it just comes to a boil. Whisk the egg yolks with the cognac and vanilla in a medium bowl. Whisk about 1/2 cup of the hot half-and-half into the yolks until smooth and then whisk the egg mixture back into the pot. Continue to cook until the mixture thickens slightly, stirring constantly, 2 to 3 minutes. Place the chocolate in a large bowl and pour the hot cream mixture over the chocolate. Whisk until smooth and then lightly stir to remove any air bubbles.
- 2. If the mixture is not completely smooth, pour through a strainer and then divide evenly between the ramekins. Chill until cold and set, at least 2 hours or overnight. Serve with a dusting of cocoa powder, whipped cream and/or a sprinkle of nuts, coconut or chocolate curls.
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