CHOCOLATE POT DE CREME

INGREDIENTS
1 1/2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
8 ounces Valrhona semisweet chocolate, coursely chopped (I used 1/2 Valrhona and 1/2 Sharffen Berger 70% chocolate)
6 large egg yolks

METHOD
Preheat oven to 250 degrees F.

In a medium saucepan, combine the cream, milk, sugar and vanilla. Whisk to combine and bring to a boil over a medium heat. Add the chopped chocolate and whisk until melted. Remove from heat.

In a medium bowl, lightly beat the eggs yolks. In a slow steady stream, add the chocolate-cream mixture, whisking until smooth. Divide the mixture among 6 ramekins, small custard bowls, or espresso cups (about 6 ounces each) and place them in a large casserole or high-sided baking dish.

Make a bain-marie (or water bath), by pouring cold water into the casserole so that it comes halfway up the sides of the ramekins or custard bowls. Cover tightly with foil and bake on the center rack for 1 hour and 15 minutes. The custards shouls jiggle slightly in the center when finished.

Let cool to room temperature then place in the regrigerator. Serve cool (although I sort of wanted to try one warm, while the smell of dark chocolate still permeated the air). We topped ours with fresh whipped cream, grated Sharffen Berger chocolate and a teensy sprig of mint.