Chocolate Pots de Creme
Total Prep: 65
8 ounces bittersweet chocolate, coarsely chopped
1 3/4 cups heavy cream
1/2 cup whole milk
1/8 teaspoon salt
6 large egg yolks
2 1/2 tablespoons sugar
Preheat oven to 325°F.
Place chocolate in a medium bowl.
In a small saucepan, bring cream, milk, and salt to simmer.
Remove from heat and pour over the chocolate. Whisk until smooth.
Whisk egg yolks in a separate medium bowl.
Slowly add the melted chocolate and whisk until blended.
Strain mixture into another container.
Divide custard into six ramekins.
Place ramekins in a roasting pan or baking dish.
Add hot water to the pan until it comes halfway up the sides of the cups.
Cover with foil and place carefully in the oven.
Bake the custards until they are set around the edges, but the centers slightly move when shaken, approximately 55 minutes.