Texas Monthly: Elouise Cooper's City Lite

Featured in the November/December 1989 issue of Domain Magazine

Chocolat Pot de Cr�me

Capped with shaved chocolate...mmm.

3 eggs
1/4 cup sugar
1/4 teaspoon salt
1 1/2 cups milk
12 ounces semisweet chocolate morsels or mini-morsels
2 teaspoons vanilla
Chocolate or white-chocolate shavings
1/2 cup unsweetened whipped cream

Combine eggs, sugar, and salt; beat by hand until thick, about 2 minutes. Heat milk until hot but not scalded. Remove from heat; drizzle into egg mixture, whipping constantly. Add chocolate morsels and vanilla; stir until smooth. Pour into dessert bowl or individual dishes. Chill at least 4 hours. Top with shavings; serve with whipped cream.

Elouise Cooper's City Lite

New Year's Eve revelers will appreciate this stylish repast for two, created by Elouise Cooper, formerly of Ouisie's Table in Houston. (Click here for entire menu.)

Meat & Dairy
eggs
milk
unsweetened whipped cream

Grocery
sugar
salt
12 ounces semisweet chocolate morsels
vanilla
chocolate or white-chocolate shavings