Imagine your own personal bowl of creamy chocolate pudding. You don’t have to share it. It’s delicious, and it’s all yours.
Well, with this recipe for Dark Chocolate Pot de Cremes by Nanette Wong of Cultural Chromatics that I came across on Sugar and Cloth, you can have just that! (Me? Speaking from experience? Nah, no way)
- 5 oz dark chocolate, finely chopped
- 3/4 cup whole milk
- 1/2 cup heavy whipping cream
- 3 egg yolks
- 2 tbsp sugar (add more or less depending on darkness of chocolate)
- 1/8 tsp salt
Continuously whisk the egg yolks, milk, cream, sugar, and salt in a small saucepan over low heat. Be sure to whisk this mixture the entire time until it is thick enough to coat the back of a spoon, around 5-6 minutes. However, be careful that it does not overheat and become scrambled eggs.
Once the mixture has thickened, pour it over the chocolate (and Bailey’s if you want to spike it!) and stir it until the chocolate has melted. Pour the chocolate mixture into ramekins or small bowls, cover them with plastic wrap, and refrigerate them for 2-4 hours until firm.
Top with whipped cream and/or sprinkles and enjoy your personal bowl of heaven!