Little Pots of Chocolate Cream
The recipe came from a women's magazine back in the late 1960's. I sure don't remember which one.
The chocolate is rich and creamy. Just delicious.
- 1 c
- semisweet chocolate chips
- 2 Tbsp
- pinch salt
- 1 large
- 1 tsp
- 3/4 c
- sweetened whipping cream
Heat the milk just this side of boiling and with processor running, gradually add scalded milk, whirling on high speed for about a minute.
Pour into 6 custard cups and place in the fridge for about 40 minutes.
To serve add a blob of whipped cream and a few chocolate shavings.