Martha Stewart's Chocolate Pots de Crème

By LRay

We served these custards with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate. These are the perfect spin on the typical hot chocolate recipe that will both surprise and intrigue any dessert-lover. The creamy confections taste like hot chocolate but their custard-like texture make them more of a hearty pudding. They are perfect for ending any fancy meal with bae or your loves ones.

Ingredients

• 1 1/4 cups half-and-half
• 3-ounces bittersweet chocolate, finely chopped
• 1/4 cup sugar
• 3 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon unsweetened cocoa powder
• pinch of salt
• 1 tablespoon hazelnut-flavored liqueur, such as Frangelico, optional
• whipped cream, for garnish, optional

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 300°F. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.

In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.

Place 4 custard cups or ramekins (3 to 4-ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.

Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.

Cover with plastic wrap; refrigerate. These will keep in the refrigerator over-night. Just before serving, dollop with whipped cream, if desired.