Bittersweet Chocolate Pots de Crème

I tried to impress my wife by telling her about the divine treat I had planned for dessert. 

My coolness quickly faded when I learned that my French is horrible and I was mispronouncing the name of this decadence.

Serves 2


1/2 cup half-and-half

1/4 cup whole milk

2 large egg yolks

1/2 cup bittersweet chocolate chips

2 Tbs. granulated sugar

Kosher salt


Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Scalding is when tiny bubbles form all along the edges of the milk and it coats the back of a spoon. It should take on a cooked butter smell. Don’t boil it.

Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs. This is called tempering. If you didn’t do this you would scramble the eggs when you added them to the total mixture.

Return the egg-milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.

From: Fine Cooking

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