Dark Chocolate Graveyard Pots De Creme

• 14 ounces about 3 cups semisweet chocolate, roughly chopped
• 2 large eggs, plus
• 2 egg yolks
• 2 12 cups whipping cream
• 13 cup coffee-flavored liqueur
• 12 cup chocolate wafer crumbs

1. In a food processor or blender, whirl chocolate until finely chopped.
2. Pour into a bowl.
3. Put eggs and yolks in the processor or blender.
4. In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.
5. With processor or blender on high speed, add boiling cream to egg.
6. Check temperature of mixture with an instant-read thermometer; if below 160, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160, stirring and checking at 15-second intervals.
7. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.
8. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size).
9. Chill until softly set, 30 to 45 minutes.
10. If making ahead, cover and chill up to 1 day.
11. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.
12. 6.
13. Spoon 1 tablespoons wafer crumbs onto each pot de creme.
14. Insert a Tombstone Cookie into each serving.

semisweet chocolate, eggs, egg yolks, whipping cream, coffee, chocolate wafer crumbs

Taken from www.food.com/recipe/dark-chocolate-graveyard-pots-de-cr-me-332749 (may not work)