1 1/4 cups whipping cream
2 egg yolks at room temperature
1 1/4 cups Dark Chocolate Buttons

Scald cream in a small heavy pan over medium-low heat. In a blender or food processor, combine chocolate buttons and egg yolks. Pour scalded cream into blender, and blend until chocolate is melted and smooth. Pour mixture into creme pots or demitasse cups (or other very small cups). Cover and chill for at least three hours. Can be served with a small dollop of whipped cream, if desired.

A note from Bob: This is not a true pot de creme, because it is not baked, but it's so rich and so easy, it'll fool your friends. It's fooled mine!

Compliments of Euphoria Chocolate Company