Chocolate-Anise Pots de Crème

For Mexican chocolate variation use 3 oz. high quality Mexican chocolate and 2 oz. bittersweet chocolate 72%.

Per 6 (4oz.) cups

2 1/4 c whipping cream
1 1/2 Tbs. anise seeds
5 oz. semi sweet or bittersweet chocolate- chopped
5 egg yolks
¼ C sugar
3 Tbs. Sambucca or Anisette
Whipped ream for garnish

Pre heat oven to 325 degrees (non convection).
Place the dishes in a larger container with sides at least 2” high. Boil some water and keep hot

Combine the cream and the anise seeds and bring to the boil. Remove from heat and whisk in the chocolate pieces until melted. Let step 20 minutes

Mix the yolks with the sugar and anisette/Sambucca. Whisk in the cream. Pour into the dishes and pour the hot water in the larger pan, up to ½ way up the cups. Bake 25 minutes and turn half way thru. Chill before serving.