Chocolate Pot De Creme

1. 1

   Bring 2 cups of cream and the milk to a light boil (about 190 degrees).

2. 2

   In a separate bowl, whisk sugar into the egg yolks. Add a small amount of the heated milk-cream mixture to temper the yolks.

3. 3

   Pour the yolk mixture into the milk-cream mixture, then mix in chocolate. Bring it to 165 degrees.

4. 4

   Soon into serving cups; chill overnight.

5. 5

   When ready to serve, whip 1 cup heavy cream, vanilla, and confectioners' sugar until soft peak forms, and put a dollop on each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.