Pot de creme ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso at Philadelphia's Parc is supersilky and dense.
10 ounces milk chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
1 cup milk
1 cup heavy cream
1/4 cup sugar
5 egg yolks
Crčme fraîche and chocolate shavings, for garnish
How to Make It
In a large heatproof bowl, combine the milk and bittersweet chocolates.
In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.
Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
Let the pots de crčme stand at room temperature for 15 minutes. Garnish with crčme fraîche and chocolate shavings; serve.