Chocolate Pots de Crème
Semisweet bakers chocolate
Large Egg yolks
Place chocolate into a blender, set aside.
Whisk egg yolks, sugar, vanilla extract, milk and cream in a medium saucepan over medium heat, whisking until it comes to a slow boil.
Turn the heat low and stir occasionally until the custard is thick enough to coat the back of a spoon.
Remove from the heat and pour over the chocolate in the blender.
Blend until completely smooth with no lumps.
Divide the chocolate custard between two 6 oz ramekins or three 4 oz ramekins.
Cover and cool in a refrigerator until set, about 3 hours.
Serve with whipped cream.
Recipe courtesy of https://www.frugalmomeh.com