Chocolate Pots de Creme

In a medium saucepan over low heat, melt chocolate until smooth and shiny, whisking it constantly so it doesn’t burn. Once chocolate has melted, whisk in sugar and milk until combined. Whisk in egg yolks. (Note: At this point, the chocolate mixture should be cold enough to prevent egg yolks from curdling. If chocolate is too hot, drizzle a little of the mixture into a bowl with the egg yolks, and then pour the eggs in.)

Once egg yolks have been whisked in, turn heat up to medium-high and continue whisking chocolate mixture for 4–5 more minutes. Once mixture reaches a boil, immediately remove it from heat. At this point, chocolate should have thickened and will coat the back of a spoon. Whisk in the vanilla extract and pinch of salt.

Pour the pots de crème mixture into coffee cups or serving dishes. Cover with plastic wrap, and refrigerate for a few hours until firm. The ungarnished pots de crème can be made up to 5 days ahead of time, covered in plastic wrap until serving time.

When ready to serve, remove pots de crème from refrigerator, garnish with whipped cream, and top with caramel sauce, toasted coconut, chopped nuts or fresh raspberries. Enjoy!

Note: Since this dessert is all about the chocolate, make it the best chocolate you can find! I like Scharffen-Berger or Ghirardelli.