Pot de Creme au Chocolat

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• 4 ounces Ghirardelli bittersweet chocolate chips
• 2 tablespoons sugar
• 3/4 cup heavy cream
• 2 egg yolks, beaten
• 1 teaspoon almond extract
• dash of salt
• 1/4 cup toasted almond slices
• 1/4 cup sweetened whipped cream, for garnish
• 1 Ghirardelli bittersweet chocolate bar, for chocolate curls

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1. Melt bittersweet chocolate chips in the top of the double boiler over simmering water.
2. Add sugar and 3/4 cup heavy cream and whisk until smooth.
3. Add a small amount of the chocolate mixture to the beaten egg yolks, and whisk thoroughly.
4. Slowly and gradually add the egg mixture to the chocolate mixture in the double boiler and whisk until thoroughly combined.
5. Continue cooking and whisking for an additional 10 minutes.
6. Stir in almond extract and salt.
7. Pour into small dessert dishes, cover and refrigerate until set.
8. Garnish with dollops of sweetened whipped cream, chocolate curls and toasted almonds.

Enjoy!