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["For the pot de creme:", "1. Preheat oven to 300 F.", "2. Place four 4-ounce size ceramic ramekins in a glass baking dish (or any other high lipped baking dish). Note: If instead of ceramic you are using paper ramekins like I chose to do, wrap the bottom of each ramekin in tin foil and allow tin foil to go up sides. This will protect against the water bath it will be sitting in. Set aside.", "3. Make a double boiler (small pot of simmering water with a metal or glass bowl on top). Put the chocolate chips into the top bowl and gently melt the chocolate within that double boiler. Once melted, set the bowl of chocolate aside.", "4. In a separate bowl, whisk together egg, egg yolks and vanilla sugar until fully combined.", "5. Whisk the melted chocolate into the egg mixture, making sure to scrape down sides of the bowl to fully incorporate chocolate into the mix. Set aside.", "6. In a small non-reactive sauce pot gently heat your milk and cream. You'll want to heat it over medium to medium-low and until JUST about to simmer. This is called ""scalding"".", "7. Once your milk/cream has scalded, remove it from heat and add it slowly and a little at a time into your chocolate/egg mix, whisking the whole time to prevent cooked eggs. This is called ""tempering"". Continue to slowly pour until all liquid has been added to chocolate mix. Scrape down sides and whisk again.", "8. Now, carefully pour your custard mix through a fine mesh strainer or ""chinois"" into a large measuring cup (this is for easy pouring) or into another bowl.", "9. Finally, pour the strained custard into your ceramic or paper ramekins (which are in your baking dish) and carefully pour HOT water into your roasting pan until it reaches half way up the sides of your ramekins. Bake at 325 F until starting to set. When done it will jiggle a tiny bit in the center. This should take about 30 minutes, but check it towards the end of baking because your oven variations may change baking time.", "10. Remove from oven and remove ramekins from the water bath. Allow the pot de creme to cool. It will continue to finish firming up in the center while it cools (and continues to cook). Doing it this way will prevent your custard from over baking!", "11. Cool 10 minutes at room temperature and then place in fridge to cool completely.", "For the sweetened whipped cream:", "Put the cold cream into the bowl of your stand mixer and mix until frothy. Add your powdered sugar and continue to whip together until medium peaks form! Viola!", "When ready to serve, place each ramekin on a doily that you have placed on a plate and top with a heaping spoonful of whipped cream!", "Notes:", "- You can make pot de creme the night before and keep in fridge, covered, until next day.", "- You can make whipped cream a few hours before and keep it in the fridge, covered until ready to use."]
