Chocolate Pudding

source: "The Best of France"

2 cups half-and-half cream
6 oz dark bittersweet chocolate, chopped
1/3 cup sugar
4 egg yolks
1 tsp vanilla extract
Chocolate curls, for garnish

• Preheat oven to 325F. In a heavy saucepan, combine the cream and chocolate over medium heat, stirring, until smooth. Whisk in the sugar, vanilla, and the yolks one at a time.
   
• Strain into 6 half-cup ramekins, and place the ramekins in a water bath in the oven. The water should reach half-way up the ramekins. Bake for 45 minutes (roughly), until the top is just set, and the pudding still jiggles when shaken. Remove the water bath and allow to cool. Remove the ramekins from the bath when safe. Cool. Garnish.
   

6 servings.

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