Chocolate Pots de Creme

Name: Chocolate Pots de Creme
Prep time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 1 1/4 c. heavy (whipping) cream; 1/4 c. milk; 4 oz. bittersweet chocolate; Yolks from 3 large eggs; 1/4 c. sugar; 1 pinch salt

Published: Dec 31, 2011

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Yields:

Prep Time:

15 mins

Total Time:

40 mins

Cal/Serv:

332

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Made with an unassuming mix of heavy whipping cream, milk, bittersweet chocolate, eggs and sugar, this chocolate custard is so decadent that just one spoonful will leave you hooked for seasons to come.

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Directions

1. Step 1Heat oven to 325 degrees F. Put six 4-ounce ramekins in a 13- by 9- by 2-inch baking pan. Bring about 6 cups water to a boil.
2. Step 2Meanwhile bring cream and milk to a boil in a small saucepan. Remove from heat; whisk in chocolate until smooth.
3. Step 3Whisk yolks, sugar and salt in a medium bowl. Whisk in about 1/2 the cream mixture. Gently whisk in remaining cream mixture until blended. Strain into a 2-cup measure.
4. Step 4Pour mixture into ramekins. Place in oven; add boiling water to pan to come about halfway up sides of cups. Cover top loosely with foil.
5. Step 5Bake 25 minutes or until custards are barely set around edges and still jiggly in center. (Don't overbake; custards will set further as they cool.)
6. Step 6Carefully remove pan from oven and transfer ramekins to a wire rack. Let cool to room temperature, then refrigerate, loosely covered, at least 2 hours until cold.
7. Step 7About 15 minutes before serving: Remove ramekins from refrigerator. Spoon whipped cream into a ziptop bag, snip a tip off 1 corner and pipe a snowman on each (see photo, above). Add 2 brown decors for eyes, 1 orange decor for nose and any color for buttons. Serve extra whipped cream on the side, if desired.