Chocolate Pots de Creme

1. 1

   Place the chocolate in a blender.

2. 2

   Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat.

3. 3

   Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.

4. 4

   Immediately pour the milk mixture over the chocolate in the blender.

5. 5

   Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed.

6. 6

   Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

7. 7

   Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form.

8. 8

   Top the chilled pots de creme with whipped cream.

9. 9

   Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.