Pots De Crème Au Chocolate

• 1 cup fat-free half and half
• 1 cup 1% milk
• 4 oz. bittersweet chocolate, chopped fine (I used Ghirardelli Bittersweet)
• 1/4 to 1/2 teaspoon instant coffee granules (or omit)
• 2 eggs or 1/2 cup of Egg Beaters
• 1/2 to 2/3 cup Splenda (or to taste)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract; 1/2 teaspoon butter extract

1. Preheat oven to 325u0b0F. Place a kitchen towel on the bottom of a baking dish large enough to hold 12 espresso cups or small ramekins.
2. 1. Heat first 2 ingredients to boiling point in large Pyrex measuring cup in microwave oven; add finely chopped chocolate and coffee granules (if using)
3. 2. Stir occasionally until the chocolate is completely melted.
4. 3. Whisk together eggs, Splenda and salt. Slowly add hot milk mixture while continuing to whisk to temper eggs.
5. 4. Add the remaining milk mixture and vanilla/butter extracts. Stir well.
6. 5. Strain through a fine strainer into a large glass pitcher.
7. 6. Pour about 1/4 cup of mixture into each espresso cup/ramekin, by holding cup close to pitcher spout.
8. 7. Transfer roasting pan to the oven; create a bain-marie (or water bath) by filling pan with enough boiling water to come halfway up the sides of cups.
9. 8. Lightly place a piece of aluminum foil on top and bake for 35 minutes or until lightly set in center.
10. 9. Remove from oven. When cool enough, remove cups from bain-marie. Allow to cool to room temperature. Cover with plastic wrap and chill for at least 4 hours before serving.
11. To serve, top with whipped cream sweetened lightly with Splenda and a few chocolate curls or chocolate shreds; or dust whipped cream with cocoa (by sifting through strainer).
12. A VERY EXCELLENT DESSERT

milk, bittersweet chocolate, ubc, eggs, splenda, salt, vanilla

Taken from www.epicurious.com/recipes/member/views/pots-de-creme-au-chocolate-1221219 (may not work)