Chocolate Pot de Creme
6 tablespoons heavy cream
1 1/2 ounces bittersweet chocolate, chopped
6 tablespoons milk
1 tablespoon sugar
2 egg yolks
1. Preheat oven to 300°F. In a double boiler, heat 2 tablespoons cream and the chocolate until chocolate melts. Stir until smooth.
2. In a small saucepan, heat remaining 1/4 cup cream with the milk, sugar and salt over moderate heat until mixture is hot and sugar disolves.
3. In a small bowl, whisk egg yolks to blend, then gradually whisk in hot milk mixture. Whisk in melted chocolate. Strain mixture through a sieve, then divide among two 3/4-cup custard cups. Cover and transfer to a baking dish just large enough to hold them. Add boiling water to come halfway up the sides of the cups. Bake until custards are barely set, about 20 minutes. They will still look soft in the center but will firm as they cool.
4. Cool custards, then refrigerate. Serve chilled.
An ultra-rich dessert for chocolate fans. Serves 2 Recommended wine: Port