Pots de Creme au Chocolat (from website "New York Times Cooking" by Melissa Clark)

Serves 6

1 1/2 C cream
1/2 C whole milk (or for a thicker result, use cream here too)
3 oz (85 g) bittersweet chocolate, finely chopped
1 oz (28 g) unsweetened chocolate, finely chopped (I use 4 oz (113g) of dark chocolate in place of the
bittersweet and unsweetened. It's critical to this dish to use high quality chocolate - chocolate chips
will ruin it, I have tried that. You need Ghiardelli, Peters, Guittard, or something like that).
4 egg yolks
3 T sugar
1/8 t salt

*DO NOT DOUBLE THIS RECIPE

1. Preheat oven to 300 F. Bring cream and milk to a boil in a saucepan (watch so that it doesn't boil
over). Remove from heat, whisk in chocolate immediately, until smooth and chocolate is fully
incorporated.
2. In a large bowl, whisk yolks, sugar, and salt, whisking until the color of the egg yolks becomes
lighter. Whisking constantly, SLOWLY pour hot chocolate onto yolks. Strain through a fine sieve into a
bowl.
3. Place 6 (8oz./240mL) ramekins in a glass 9x13 pan. Divide chocolate mixture between the six
ramekins. Fill the pan to half way up the ramekins with very hot water (I put a 2C glass beaker filled
with water in the microwave for ~3 minutes to get it really hot, then use very hot water from the tap if
more is needed). Cover pan with fork-pricked foil.
4. Bake until edges are lightly set, but center is jiggly, ~30-35 minutes. (This may take a little practice
to get it just right. The edges will be dark brown and the centers lighter.). Transfer ramekins to a
cooling rack. When cool, cover individual ramekins with plastic wrap and refrigerate 3+ hours. Top
with whipped cream. (These can be made 1-2 days in advance).