This recipe appears in:Chocoholic: Chocolate Pot de Creme
70% cacao chocolate, egg yolks, and a bit of heavy cream add up to one heck of a deep, dark, decadent baked chocolate custard.
- 8 ounces 70% bittersweet chocolate, finely chopped
- 2 1/2 cups milk
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla
- Whipped cream for garnish, optional
- Chocolate shavings for garnish, optional
Adjust oven rack to middle position and preheat to 325°F. Place ramekins in large roasting pan. Place chocolate in large bowl. Heat milk, cream, and pinch salt in small saucepan over medium-high heat until it just comes to boil. Pour over chocolate and let sit 3 minutes. Whisk until chocolate is completely melted.
Whisk yolks and sugar in small bowl until completely combined. Whisk into chocolate mixture. Stir in vanilla.
Divide mixture between ramekins. Set pan onto oven rack and fill pan with hot water about halfway up sides of ramekins. Bake gently until puddings are barely set, about 30 minutes. Chill until set, about 4 hours. Garnish with whipped cream, chocolate shavings.