chocolate pots de creme Bon appetit, october 2000
2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet or semisweet chocolate chopped
6 large egg yolks
1/3 cup sugar
Preheat oven to 325 degree. Bring cream and milk to simmer in a heavy saucepan. Remove from heat. Add the chopped chocolate and whisk until melted and smooth. In a large bowl whisk yolks and sugar together. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl.
Divide custard among six custard cups ( I make these small and get 8 out of it - so rich). Cover each with foil. Place cups in a baking pan with hot water to come halfway up the sides of the cups. Bake cups until the center is jiggly and the sides are set. 45 -55 min. Remove from water remove foil and chill. These can be make up to 2 days ahead - covered and chilled.
I like these topped with whipped cream and a berry to garnish. Yum. See the dollop logo for finished product!