Chocolate Pots de Crème

Preparation

• • With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  • In a saucepan, heat the cream, without bringing to a boil. Add the chocolate, remove from the heat and stir until completely melted. Let cool.
  • Meanwhile, in a bowl, whisk the egg yolks with the sugar with an electric mixer until light and fluffy, about 3 minutes.
  • Slowly add the chocolate with a whisk.
  • Pour into six or seven 125 ml (1/2 cup) capacity ramekins. Cover the bottom of a large baking dish with a cloth or baking mat (Silpat). Place the ramekins onto the cloth and fill with hot water to cover halfway up the ramekins. Bake for 30 minutes.
  • Remove the dish from the oven and the ramekins from the baking dish. Cool for 30 minutes at room temperature, cover with plastic wrap and refrigerate for at least 2 hours and 30 minutes. Serve cold.