MEXICAN CHOCOLATE POTS DE CREME

MEXICAN CHOCOLATE POTS DE CREME image

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 oz Mexican chocolate, finely chopped (can sub semi-sweet chocolate, then add vanilla and cinnamon while the milk cooks)
6 oz bittersweet chocolate, finely chopped, plus shavings for garnish
bourbon whipped cream for serving (see Joy of Cooking)

Steps:

1. In medium saucepan, combine whole milk with heavy cream and bring to a simmer over medium-high heat. 2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over medium heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. 3. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de creme are chilled, at least 6 hrs or overnight (can be refrigerated for up to 3 days). Serve with bourbon whipped cream and chocolate shavings.