Originally from www.daringgourmet.com
Makes 4 servings
Prep 5 minutes
Cook 5 minutes
Total 10 minutes
Ingredients
- 6 ounces high quality dark chocolate
- 2 cups heavy cream (dairy free: use coconut milk)
- 3 egg yolks
- 3 tablespoons white granulated sugar (see Note)
- ⅛ teaspoon salt
Instructions
- Chop up the chocolate and place it in a blender. Set aside.
- Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
- Pour the hot mixture into the blender with the chocolate and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
- For a softer consistency, let the pots de creme sit at room temperature for about 10 minutes before serving.
- Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.
Tags: #Dessert