Hi Willow:-)I made these a couple of years ago for Valentine's Day. While it probably isn't quite what you are looking for, the pots de creme were delicious! I used Callebaut chocolate rather than the more expensive Valrhona. and, IMHO, they were really wonderful. If you decide to make this recipe, I don't think you will be disappointed. If you are worried about them being heavy, you could try making some before the big day. I actually halved the recipe for DH and myself when I made them. While they are rich, they aren't heavy.

"Parisians love chocolate, and cooks in Paris might make this with Valrhona, one of the best French brands." (of chocolate) "Begin preparing the dessert a day ahead."

CHOCOLATE-ORANGE POTS DE CREME
Bon Appetit, December 1999

3 cups whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 Tbsp. orange liquer (I used Grand Marnier)

1/2 c. whole milk
2 Tbsp. grated orange peel
2 vanilla beans, split lengthwise
8 large egg yolks
7 Tbsp. sugar

Bring 1 c. cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in 2 Tbsp. orange liquor. Spoon 1 Tbsp. mixture into each of eight 3/4 c. custard cups. Place cups in freezer. Reserve remaining chocolate mixture.

Combine milk, peel and 2 c. cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer. Whisk yolks and sugar in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand 30 minutes. Strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 Tbsp. orange liquor into custard.

Preheat oven to 325 degrees F.

Ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove cups from water. Stir (leftover)chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 Tbsp. chocolate mixture over each. Chill overnight. Serve cold.

Makes 8.