Chocolate Pots de Crème
Makes 6 servings
2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar
Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat.
Whisk yolks and sugar in large bowl to blend. Temper with cream.
Return to heat and constantly stir until cooked to the consistency of thick melted ice cream but not boiling.
Strain into another bowl with chocolate pieces and allow chocolate to melt.
Divide custard mixture among six 3/4-cup custard cups or soufflé dishes.
Chill until cold, about 3 hours.
*Can be made 2 days ahead. Cover and keep chilled.
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