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Cemetery Pots de Creme

Ingredients:

Cemetery Pots de Creme

  • 2 1/2 cups whipping cream
  • 2 large eggs, plus 2 yolks, beaten
  • 3 cups finely chopped bitter-sweet chocolate
  • 1/3 cup strong coffee
  • 12 sugar cookies, preferably rectangular or oblong to resemble a tombstone
  • 2 tablespoons Brown or black cookie frosting for decorating
  • 1/2 cup chocolate cream-filled sandwich cookies, crumbled
  • 12 gummy worms, cut in half

Directions:

  1. In a medium pot, bring whipping cream to a gentle boil over medium heat.
  2. Add eggs to a blender and blend on high speed.
  3. Slowly add boiling cream to eggs.
  4. Blend until cream and eggs are incorporated.
  5. Return mixture to pot and heat on low, stirring constantly until mixture is 160°F.
  6. Remove from heat and add chocolate and coffee.
  7. Whisk till smooth.
  8. Pour into 12 small ice cream or pudding bowls; chill until soft set, 30-45 minutes.
  9. While pot de crème is setting, decorate sugar cookies with brown or black frosting to resemble tombstones.
  10. Set aside.
  11. To assemble, spoon 1 tablespoon of cookie crumbs onto each pot de crème.
  12. Insert a tombstone cookie and 2 worm halves into the cookie crumbs for each pot de crème.

Makes 12 servings.

Approximate Nutrient Analysis per 1/2-3/4 cup serving:
550 calories, 45 g fat, 23 g saturated fat, 135 mg cholesterol, 150 mg sodium, 44 g carbohydrate, 4 g fiber, 29 g sugar, 7 g protein

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