Dark Bittersweet Chocolate Pots de Creme

2 1/4 cups Half & Half
1/3 cup Swerve (Erythritol)
6 egg yolks (room Temp)
1 Tbsp of Grand Marnier, Frangelico or liqueur opptional
1 tsp vanilla extract
2 3.5 ounce bars of semisweet chocolate, chopped
Additional ingredients would be add whipped cream, cocaoa powder, chopped toasted walnuts, chocolae curls, toasted coconut for garnish

Be careful not to get heated mixture too hot or eggs will curdle. If mixture doesn't seem smooth..pour thru a strainer and then divide evenly between ramkins.

Arrange 7 3/4 cup ramekins on baking sheet. Heat half and half and Erythritol in pot over med heat until it barely comes to a boil. In a separate bowl add the yolks and liquer and vanilla extract. Wisk really good. As the half and Half mixture starts getting warmer slowly wisk in small dribbles into the yolk mixture to slowly warm it up. After you have added about half of the mixture to yolks slowly and it is warmed up add back into half and half mixture on stove that you are stirring constantly. Continue to stir 2 -3 mins and as it thickens slightly remove from stove and and pour over chopped chocolate and wish till smooth. Pour into ramkins and chill over night or for at least 3 - 4hours. Serve with whip cream and any additional condiments.

Serving Size: Makes 7 3/4 cup servings