Chocolate Pots De Creme

Yes it is a dessert. But do you know how hard it is to find a dessert that is CF, GF, DF,  & SF that isn't just cut up fruit????? Super difficult! You can use any milk, any sweetener, and any extract you desire. Sorry, no picture, I have made this twice this week, and it just disappears too quickly!

Chocolate Pots De Creme
2/3 cup semisweet chocolate chips*
1 cup half and half **
2 eggs***
3 tablespoons sugar ****
2 tablespoons rum*****
dash of salt

Heat oven to 350 degrees. Heat chocolate chips and half and half, stir until melted and combined. Take off heat. Cool slightly. Beat remaining ingredients. Gradually stir into chocolate mixture. Pour through a fine strainer into four 6-ounce custard cups or a corning ware dish.
Place cups or corning ware dish in pan on oven rack. Pour boiling water into pan to with in 1/2-inch of tops of cups. Bake 20 minutes for cups and 25 to 30 minutes for corning ware dish. Cool slightly. Cover and refrigerate at least 4 hours. Serves 4

*we used GF, CF, SF, DF semisweet chocolate, or dark baking chocolate (we prefer dark chocolate, for flavor and health benefits)
**I have used half and half, whole cow milk, coconut milk, almond coconut milk..
***we used organic farm fresh eggs (our own)
****I have used sugar, honey, and agave nectar.  I prefer honey. If using honey or agave nectar only use half as much as called for in recipe
*****NO rum here. But I have used a tablespoon of GF, CF REAL vanilla extract, GF/CF almond extract (1/2 tsp and then the rest vanilla)

This recipes is super easy to make, super easy to make dietary restrictions work in. ALL my kids love it. NO I do not refrigerate it for 4 hours. I let it cool 20 minutes, then stick it in the freezer for 20 minutes, and whalaa, yumminess.. if I can keep the kids out of it that long.  Yes I do strain it so there are no chewy egg chunks, which happens when the eggs curdle.. yuck.. But it still tastes good.