PETITS POTS DE CREME AU CHOCOLAT
Steps:
- In a heavy saucepan heat the milk with the chocolate over moderate heat, whisking occasionally, until the chololate is melted and the mixture just comes to a boil, stir in the vanilla, and remove the pan from the heat. In a heatproff bowl whisk together the egg yolks and the sugar until the mixture is combined well, add the chocolate mixture in a slow stream, whisking, and strain the mixture through a very fine sieve into another heatproof bowl. Divide the mixture among six 1/4-cup ramekins and cover each ramekin with foil. Put the ramekins in a baking pan, add enough hot water to the pan to reach halfway up the sides of the ramekins, and bake the custards in the middle of a preheated 400 F oven for 25 minutes. Transfer the ramekins to a rack, let the custards cool covered, and chill them, covered, for a least 4 hours or overnight. Garnish the custards with the whipped cream and the candied violets.
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