Chocolate Pots de Crème

 

2 cups (480ml) heavy cream

1/2 cup (120ml) whole milk

5 ounces (142g) semisweet chocolate (up to 60% cacao), chopped

6 egg yolks

1/4 cup (50g) sugar

1 teaspoon vanilla

Whipped Cream

1 cup (120ml) heavy cream

1 tablespoon powdered sugar

1 teaspoon vanilla

1. bring cream and milk to a simmer. Add chocolate, and stir constantly until completely melted. Remove from heat and cool slightly

2. whisk together sugar and egg yolks. Gradually whisk in chocolate mixture. Strain mixture

3. fill 6 ramekins with mixture. Place ramekins in a baking pan, and fill with hot water. Water should come halfway up the sides. Cover with aluminum foil, and bake at 325° for about 55 minutes

4. Chill custards for at least 3 hours

5. whip cream together with sugar and vanilla