Pots De Crème Au Chocolat

1. 1

   Preheat oven to 325 degrees F. Scald 1 1/2 cups cream over low heat.

2. 2

   Meanwhile, combine chocolate with remaining 1/2 cup cream and melt in the top of a double boiler. Stir until smooth.

3. 3

   Add sugar and salt to the scalded cream. Gradually stir into the melted chocolate mixture.

4. 4

   Whip egg yolks until thick. Gradually stir in chocolate cream mixture and the vanilla.

5. 5

   Strain and pour into individual souffle, custard or pots de creme cups. Place in a shallow baking pan large enough to accommodate them. Add hot water to the bottom of the pan to a depth of about 1 inch. Cover with a sheet pan, or a sheet of aluminum foil.

6. 6

   Bake for 20 minutes. (Custard will firm up further as it chills.)

7. 7

   Remove cover and cool on a rack. Refrigerate. Put plastic wrap on the surface before refrigerating so skin will not form on top.

8. 8

   Serve with sweetened whipped cream.

9. 9

   Teacher's Tip: Save the egg whites for another delicious French chocolate treat, Macarons!

* Per serving · 4 servings · Values may vary.

No additional tips available.