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Petits Pots de Crème au Chocolat I found this recipe while surfing the http://www.deandeluca.com website. I think it's better with a bit of vanilla added -- even though it's not in the original recipe. Enjoy...
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Ingredients:
6 tablespoons
heavy cream
1 1/2 ounces bittersween chocolate, chopped
5 tablespoons milk
1 tablespoon sugar
pinch salt
2 egg yolks
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 300°F. In a double boiler, heat 2
tablespoons cream and the chocolate until chocolate melts.
Stir until smooth.
In a small saucepan, heat remaining 1/4 cup cream with the milk, sugar and salt over moderate heat until mixture is hot and sugar disolves.
In a small bowl, whisk egg yolks to blend, then gradually whisk in the hot milk mixture. Whisk in the melted chocolate and vanilla extract.
Strain mixture through a sieve, then divide among two 3/4 cup custard cups.
Cover with foil and transfer to a baking dish just large enough to hold them. Add boiling water to come halfway up the sides of the cups.
Bake until custards are barely set, about 20 minutes. They will still look soft in the center but will firm as they cool.
Cool, then
refrigerate. Serve chilled.
Serves 2.