Chocolate Pot de Creme

There's nothing better then a silky smooth chocolate dessert. This recipe took me about 10 minutes to make and a few hours to setup in the fridge. This would be a great make ahead dessert for a dinner party. It can be dressed up to make it fancy with some crunchy toffee or pecans as well as some chocolate shavings. 

Ingredients: 
9 ounces semisweet chocolate chips
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tbsp. granulated sugar
1/4 tsp. salt
1/4 tsp. vanilla extract
1/2 cup whipped cream

Directions:

1. 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.

2. 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.

3. 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.