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Mexican Chocolate Pots de Crème

Mexican Chocolate Pots de Crème

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Total Time: 20 minutes
Servings: 6

Ingredients

  • c. whole milk
  • ½ c. heavy cream
  • 6 large egg yolks
  • 6 oz. Mexican chocolate preferably Ibarra
  • 6 oz. bittersweet chocolate
  • Unsweetened whipped cream

Instructions

  • 1.In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
  • 2.In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

Notes

Adapted from www.delish.com
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