Pots de Crème au Chocolat

2 oz unsweetened chocolate
1 c cream
2/3 c sugar
2 egg yolks
2 T butter, softened
1 t vanilla

 

Combine chocolate and cream in medium saucepan. Cook over medium heat, whisking constantly, until flecks disappear and mixture is hot. Add sugar and continue cooking and stirring until boiling.

 

Remove from heat; add gradually to beaten egg yolks, stirring constantly. Stir in butter and vanilla.

 

Pour into six crème pots or demitasse cups; press plastic wrap directly onto surface. Chill several hours or until set. Garnish with whipped cream and candied violets.