Recipe courtesy of Ree Drummond
Pots de Creme
Total:
20 min
Active:
20 min
Yield:
6 to 10 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 to 10 servings
Level:
Easy

Ingredients

Directions

Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.

Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

Photograph by Gentl & Hyers

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