Imagine if a mousse, pudding, and custard all had a baby together in Paris. That's chocolate pots de crème: smooth, creamy, and full of chocolatey goodness.
Keyword: chocolate pot de creme
For the chocolate mixture
1 ½cupsheavy cream
½ cupwhole milk
5ouncessemi-sweet chocolate, cut into small pieces
⅛ tsp salt
For the whipped cream
½cup heavy cream
½tsp vanilla extract
Preheat oven to 300 degrees F. In a medium-sized sauce pan, bring 1 ½ cups heavy cream and milk to a boil. Remove from heat and whisk in chocolate until smooth.
In a medium-sized bowl, whisk together the yolks, sugar and salt. Whisking constantly, pour the melted chocolate mixture slowly into the yolk mixture. Strain combined mixture through a small sieve into another bowl.
Divide mixture between 4-6 oven-safe ramekins. Set cups in a 9x13 baking pan, pouring hot tap water into the pan coming about halfway up the ramekins. Cover pan with foil and cut small holes all around the foil with a knife.
Place baking pan in center rack of oven and bake for 30-35 minutes or until chocolate just starts to barely set. Transfer ramekins to a wire rack until cool. Put ramekins in refrigerator for at least 3 hours before serving.
To make whipped cream: place heavy cream and vanilla extract in a large bowl with whisk attachment, slowly adding sugar. Beat until medium-stiff peaks form. Once chocolate is cooled in refrigerator, garnish chocolate with whipped cream and chocolate beads and serve.