Solstice Chocolate pots de crème dessert

Solstice Chocolate Pots de Creme

Makes 6- 4 ounce servings

3 large egg yolks
1/4 cup mild honey
1 & 1/4 cup heavy cream
6 ounces Wasatch Blend Solstice Chocolate
1/4 teaspoon kosher salt.

Whisk eggs in medium bowl until fluffy and pale. Meanwhile, heat honey in small saucepan until it comes to a boil.

Slowly whisk honey into egg yolks until fully incorporated.

Combine heavy cream, chocolate and salt in a heavy bottomed saucepan and stir constantly until chocolate melts and mixture is thick and creamy.

Whisk into egg yolk and honey mixture. Pour into 4-ounce bowls and refrigerate until set — at least 4 hours.

Serve cold with freshly whipped cream and grated chocolate.