Chocolate Pot de Creme

Chocolate Pot de Creme

• 8 ounces semisweet chocolate, chopped
• 1 1/2 cups whole milk (I've substituted 2% with success as well)
• 1 cup heavy cream
• 6 egg yolks
• 5 tablespoons white sugar
• 1/4 teaspoon salt

1. Place chopped chocolate into a blender.
2. Whisk together the remaining ingredients and heat in a heavy-bottomed saucepan over medium-low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and almost boiling.
3. Pour the hot mixture into the blender over the chocolate. Cover and blend until smooth, scraping down the sides as needed. Hold a kitchen towel over the lid of the blender to be safe, everything will be hot.
4. Divide the mixture among 6-8 ramekins or small cups and refrigerate until set, about 3 hours. Top with whipped cream before serving.