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Chocolate Pots de Creme
Petits Pots de Creme au Chocolat
A Recipe From: Ile de France
These pots de creme have intense flavor but they're not too rich.

Skill Level: Average
Serves: 8

Directions
Preheat oven to 300ºF. Pour milk into a heavy saucepan and add the chocolate; melt chocolate over medium heat, mixing well. Whisk egg, egg yolks and sugar in a bowl. Add the warm chocolate milk and whisk until well blended. Pour the mixture back into the saucepan and thicken over medium heat (about 4-5 minutes), without letting it boil; the chocolate cream should coat the back of a spoon. Pour the cream into 8 small ramekins set in an oven-proof dish; pour enough hot water into the dish to reach the ramekins at half their height. Bake in the oven for 30 minutes. Remove the ramekin brom the bain marie and let them cool at room temperature. Then refrigerate for at least two hours.

Sylvaine's comments
Many recipes for pots de crème call for using whipping cream; I think it makes too rich of a mixture, more akin to a very dense chocolate mousse. This recipe produces a lighter pot de crème, along the lines of the La Laitière product sold in French supermarkets. But do use whole milk, not low fat.

Recipe Contributed By
Joie de Vivre

Recipe Category: Desserts


Ingredients
2 cups whole milk
3.5 oz bittersweet chocolate
1 egg
4 egg yolks
4 Tbsp sugar


Wine Pairings

wine Maury

wine Banyuls






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