The Black Teapot

August 23, 2011

Chocolate Cream Pots

Filed under: Uncategorized — blackteapot @ 3:20 am
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4oz bittersweet chocolate, finely chopped
  • 3 whole eggs plus 2 egg yolks
  • 2/3 cup white sugar

In a small saucepan heat milk and cream to a low boil. Add chocolate and stir until melted. Allow to cool slightly.

In a large bowl, whip eggs and sugar until combines, but not foaming. Slowly pour in milk and chocolate mix. Make sure it is not too hot as it will cook the eggs.

Bring kettle of water to a boil, and heat oven to 350*F.

Set six single-serving size ramekins in a baking dish, and divide the chocolate mixture among them.

Set the baking dish with the ramekins on the shelf of the over, and carefully fill the baking dish with the boiling water to cover about two thirds up the sides of the ramekinds. Carefully push shelf back in oven.

Bake until just set and they wiggle a bit in the center, about 25-30 minutes. Remove baking dish from over, and set aside for 5 minutes, then remove from water bath and allow to cool at room temperature. Serve warm or at room temperature.

Adding a few fresh raspberries on top is a nice touch.

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