Semi-Sweet Chocolate Pots de Crème

Hi Bakers,

This bougie dessert is too easy not to make. With a deep chocolate flavor that rivals mousse and a dense fudgy texture...Every chocoholic will love this one. Try it and see how quick and delicious this really is. I adore it and you will too. Emjoy ~Carolyn

Semi-Sweet Chocolate Pots de Crème 

Makes four 1/2 cup servings

1/2 cup 2% milk

1/2 cup heavy cream

1/8 cup granulated sugar

1/4 teaspoon instant espresso powder

pinch of salt

3 large egg yolks

1/2 teaspoon vanilla extract

7 ounces semi-sweet chocolate chips ( ~ 1 cup)

Garnish

extra whipped cream and chopped chocolate

Separate the egg yolks from the whites and set aside in a small cereal bowl. Save the whites for another bake.

Add the chocolate and vanilla to a narrow and high-sided bowl and set aside.

Combine the milk, cream, sugar, espresso, and salt in a small saucepan. Stir with a wooden spoon over medium heat until simmering and completely dissolved. Remove from the heat and slowly pour in a few tablespoons into the egg yolks while whisking vigorously. Add this mixture back into the saucepan while whisking quickly and combine well. I like to pour it through a fine strainer to make sure the mixture is extra smooth. Cook while stirring until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and pour over the chocolate. Cover and let it sit for two minutes to melt the chocolate. Mix well with a stick blender until smooth. Pour into the cups and chill completely. Serve with whipped cream and a sprinkle of chopped chocolate for garnish. Enjoy!