Chocolate Pots de Crème

This is basically just chocolate pudding—but it is a heavenly, silky-smooth pudding. It’s a great make-ahead dessert and is special enough to serve for company. It’s also easy enough to make for any day. I like to serve it topped with a dollop of whipped cream. You can add some maple syrup or coffee-flavoring syrups (such as peppermint or caramel) to the cream before whipping for a fun flavor addition. Garnish with chocolate curls for an impressive presentation. (I was too interested in eating the pudding to get fancy with the garnish this time.)

Chocolate Pots de Crème

6 ounces bittersweet chocolate, chopped fine
7 large egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 ½ cups heavy cream
½ cup whole milk
1 teaspoon vanilla extract

Place the chocolate in a large bowl and set aside. Whisk the egg yolks, sugar, and salt together in a bowl until smooth.

Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture. Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, coats the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.

Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla, and then divide evenly among six 6-ounce ramekins. Cover with plastic wrap and refrigerate until firm, at least 4 hours or up to 4 days.

Recipe Source: The America's Test Kitchen Family Cookbook