I found this recipe in the old, standard “red and white” cookbook. There are chocolate smudges on the pages. =) Easy to make, and very satisfying, this dessert is best eaten in small portions. The name is pronounced “poh duh KREM.” Very French, and quite delicious!
- 1 cup light cream (half and half)
- 1 four-ounce package German sweet or semi-sweet chocolate
- 2 teaspoons sugar
- 3 beaten egg yolks
- 1/2-1 teaspoon pure vanilla extract (I use 1 teaspoon)
- whipped cream (optional…really? I would say necessary!)
In a small saucepan, combine light cream, chocolate, and sugar. Cook and stir over medium heat about 10 min. When mixture comes to a full boil and thickens, gradually stir about half of it into beaten egg yolks; return yolk mixture to saucepan. Cook and stir over low heat for 2 min. more. Remove from heat. Stir in vanilla extract. Pour into 4 or 6 small dessert dishes. Cover and chill 2 to 24 hours. Top with whipped cream, if desired. Makes 4 or 6 servings.