Petit Pot Au Chocolat

1. 1

   Preheat oven to 300 degrees.

2. 2

   In a heavy saucepan, heat the milk to simmering and stir in cocoa, chocolate and1/2 of the sugar.

3. 3

   Simmer, stirring, until the chocolate is completely melted.

4. 4

   In a separate bowl, whisk together egg yolks, egg white and remaining sugar.

5. 5

   Pour milk mixture in a thin stream into the egg mixture; stir to combine.

6. 6

   Pour into 12 small (2-by-2-inch) ramekins and place in a hot-water bath.

7. 7

   Cover loosely with a sheet of aluminum foil or a baking sheet.

8. 8

   Bake for 30 to 45 minutes, or until custard is thickened but not too firm; it will thicken some as it cools.

9. 9

   Cool slightly before serving (or chill completely in the refrigerator, about 2 hours).

* Per serving · 4 servings · Values may vary.