Mexican Chocolate Pots de Creme

1. 1

   In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

2. 2

   In a small bowl, beat the egg yolks until combined.

3. 3

   Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan.

4. 4

   Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes.

5. 5

   Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat.

6. 6

   Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl.

7. 7

   Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de creme are chilled, at least 6 hours or overnight.

8. 8

   Serve the pots de creme with unsweetened whipped cream and chocolate shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.