1 c Heavy cream 3/4 c Whole milk 12 oz Semi-sweet chocolate; -fine chopped 6 Egg yolks 1 T Kahlua EQUIPMENT: Measuring cup, cook's knife; cutting board, measuring spoons, 2 1/2-qt saucepan, double boiler, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), 8 small pot de creme forms or custard cups, & film wrap. Heat the heavy cream and milk in a 2 1/2-qt saucepan over medium heat. Bring to a boil. While the cream is heating, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream and milk into the chocolate, whisking constantly. Bring tjo a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove the mixture from the heat and transfer to a stainless steel bowl. Add the Kahlua. Cool in an ice water bath, stirring constantly with a whisk to a temperature of 90 degrees, about 4 to 5 minutes. Evenly divide the mixture into 8 small pots de creme forms or custard cups. Cover each with film wrap and refrigerate for 2 to 3 hours to set before serving. Serve within 2 days. Source: Death by Chocolate Cookbook by Marcel Desaulniers