Little “pots” of chocolate custard!
*Dependent on "pot" size
Mis en Place
1/2 Cup Dark Chocolate, chopped
1 Cup Heavy Cream
1/4 Cup Whole Milk
1/4 Tsp Fleur de Sel
3 Large Egg Yolks
1 Tbsp Granulated Sugar
Preheat oven to 325 F.
Place chocolate in a mixing bowl.
Heat cream, milk and salt, when it simmers remove from heat and pour over chocolate. Let sit for a few minutes. Then whisk until smooth.
In a mixing bow, combine egg yolks and sugar. Gradually add chocolate ganache mixture and whisk until well combined. Strain mixture into a spouted bowl of pitcher.
Depending the size of your “pot”, you’ll require 2-3. Place in a cake pan or roasting dish. Divide the custard among the pots. Add hot water to roasting/cake pan reaching half way up the outside of your pots and cover with foil.
Bake until the edges are set, and there is a jiggle still in the center. 30-40 minutes depending the depth of your custard.
Remove from hot water and cool on a rack.
Serve at cold or room temperature with a dollop of whipped cream and an additional sprinkling of fleur de sel.