chocolate pots de creme:
melt 5 oz semisweet chocolate chips in 2 cups heavy cream plus 1/2 cup milk. mix 1/3 c splenda with 6 egg yolks, then whisk into the cream mixture (off the heat). i poured it into a muffin tin in a baking pan full of hot water and baked at 325 for about 1 hr. best when chilled after that--they fall and become dense and luscious. but i took one to work scooped out and put in a plastic bag, and now it looks like a bag of dog poop. mmm.