Super Chocolate Pots de Creme

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This is weekend was full of so much fun. My first gig, running the Guilford Green Foundation, had their annual gala. And, they did it like never before. My friends, Nick and Melissa, really went overboard. Two evenings of delicious food, drinks and glamour. Going to their event each year feels like returning home. The GGF family was my first Greensboro family and I can’t thank them enough for their support throughout the years. It’s the least I can do to return each year for a fabulous party.

But between two wild nights, I experimented with the most delicious recipe below. It is surprisingly easy and so exceptionally decedent. I added extra chocolate and it is so rich you can basically eat only one spoonful. I surprised my friends last night with a cooler full of these treats after a casual Chinese dinner out. No one complained.

Chocolate Pots de Creme
2 cups whipping cream

1/2 cup whole milk

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

6 large egg yolks

1/3 cup sugar

Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

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