No Bake Chocolate Pôts De Crème

1. 1

   Place the chocolate in a large bowl and set aside.

2. 2

   Whisk the egg yolks, sugar, and salt together in a bowl until smooth.

3. 3

   Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture.

4. 4

   Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, just enough to coat the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.

5. 5

   Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla and then divide evenly among six 6-ounce ramekins.

6. 6

   Cover with plastic wrap and refrigerate until firm, at least 4 hours.

* Per serving · 4 servings · Values may vary.