If you need an elegant dessert or a spectacular side dish to compliment your holiday table, this is the column for you. A chef at an awesome French restaurant gave me the recipe for their decadent Pots du Chocolate. This dessert is not for the faint of heart but for true chocoholics only. It’s just like eating a chocolate truffle in a cup. Served in espresso or demitasse cups, the treat is made more delicious by piling on whipped cream and chocolate shavings. And, best of all, this recipe has only five ingredients and takes about 15 minutes to make. The chef said to be sure and use a “fine quality chocolate.” But, to tell you the truth, I use the generic semi-sweet real chocolate chips and it tastes just as good as his! Try this one!

And, for a great side dish, try Twice Baked ThreeCheese Potatoes. Don’t even think about asking for the calorie count here!

Happy eating and have a very Merry Christmas!

Pots du Chocolate 2 cups semi sweet chocolate chips 2 cups heavy cream 4 T. butter 1/2 tsp. vanilla or 1 tsp. real rum 4 very fresh egg yolks whipped cream Chocolate shavings

Combine cream, butter and chocolate in the top of a double boiler at medium heat. Slowly melt chocolate, stirring frequently. In a separate bowl, beat egg yolks by hand until light and fluffy. When chocolate is melted, temper egg yolks by adding a small amount of hot mixture into egg yolks. Keep adding more chocolate into eggs until warmed (this will prevent scrambled eggs!). Add egg mixture to remaining chocolate and stir well. Add vanilla or rum and immediately pour into espresso or demitasse cups or any very small dish (kids china sets work great too). Chill for several hours or overnight. Before serving, remove from refrigerator and sit out for at least thirty minutes. Top with whipped cream and shaved chocolate.

Twice Baked

Three-Cheese Potatoes 6 large baking potatoes, baked 1/2 stick butter, melted 3 T . sour cream 3 T. blue cheese, crumbled 1/4 cup real bacon bits 1/4 cup Monterey jack cheese,

shredded 1/2 cup finely shredded sharp

cheddar cheese 1 T. chopped fresh parsley salt & pepper to taste cream

Preheat oven to 350 degrees. Split potatoes in half lengthwise and carefully scoop out pulp to a bowl. Mash by hand until lumpy. Add butter, sour cream, blue cheese, bacon bits, Monterey Jack cheese and half of cheddar cheese. Stir to blend. Add salt and pepper to taste. Add enough cream to moisten and create a creamy texture. Spoon potato mixture evenly into your 12 potato boats. Top with remaining cheddar and additional bacon bits if desired. Bake at 350 for about 15 minutes or until cheese is melted and potatoes are thoroughly heated.

Fraction corrections for last week’s recipes

1 1/4 cups chocolate wafer crumbs for Mississippi Chocolate Pecan Pie Cinnamon-Caramel Sauce 1/2 cup caramel ice cream topping 1/2 cup Irish Crème’ liqueur or

heavy whipping cream 1 tsp. cinnamon 1 tsp. vanilla

Heat caramel topping over low heat until completely melted. Stir in liquor or whipping cream and blend until thoroughly mixed. Add cinnamon and vanilla. Cool slightly to thicken before serving.