Extra-Bittersweet Chocolate Pots de Creme

1. 1

   Preheat oven to 300 degrees.

2. 2

   In a heavy saucepan, bring cream and milk to a boil.

3. 3

   Remove from heat; whisk in chopped chocolate until smooth.

4. 4

   In a large bowl, whisk together the yolks, sugar and salt.

5. 5

   Whisking constantly, slowly pour hot chocolate into yolks.

6. 6

   Strain through a very fine mesh sieve into a large measuring cup or bowl.

7. 7

   Divide mixture among 2- to 4-ounce espresso cups or small ramekins.

8. 8

   Set filled cups in a large roasting pan that has been positioned on center rack of oven.

9. 9

   Add hot tap water to pan, halfway up sides of cups.

10. 10

    Cover pan with foil; use a fork to prick holes in foil.

11. 11

    Bake until edges are lightly set (lifting foil to check) but center is still jiggly it will set as it cools 30 to 35 minutes.

12. 12

    Transfer cups to a wire rack to cool completely.

13. 13

    Refrigerate at least 3 hours before serving with creme fraiche or whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.