Chocolate Pots de Creme

Rich baked chocolate custards, dense and silky, served chilled with lightly whipped cream.

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 6 oz bittersweet chocolate, finely chopped
• 6 large egg yolks
• 1/3 cup granulated sugar

Pinch of salt

• Lightly whipped cream and shaved chocolate, to serve

Directions

1. Preheat oven to 300 F. Heat the cream and milk until steaming, then pour over the chopped chocolate and whisk until smooth.
2. Whisk the yolks, sugar, and salt in a bowl, then slowly whisk in the warm chocolate cream to temper. Strain the mixture.
3. Divide among ramekins set in a roasting pan and add hot water halfway up the sides.
4. Cover the pan loosely with foil and bake 30 to 35 minutes, until set with a slight wobble in the center.

Cool, then chill at least 4 hours until firm.

1. Top each with whipped cream and shaved chocolate before serving.

Notes

Adapted from Thomas Keller’s Bouchon; the gentle water bath keeps the custards velvety.