Title: Petits Pots De Creme Au Chocolat
Categories: Cheese
Yield: 6 Servings

4		Sq. unsweetened chocolote
2/3	c	Granulated sugar
1/4	c	Water
5		Eggs, separated
2		Teasp. rum or cognac
(smal	l ch	ocolate custards)

Day before or early in day:

1. In double boiler, melt chocolate; add sugar, water; cook, stirring, until sugar is dissolved.

2. With egg beater, beat yolks well. Stirring vigorously, slowly pour yolk into chocolate mixture. Remove from heat; stir in rum- cool 5 min.

3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard cups. Refrigerate several hours or overnight. Serve topped with whipped cream if desired. Makes 6 servings.

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