Chocolate Pots de Crème

Preparation

1. Step 1

   Place a rack in middle of oven and preheat to 300°. Place chocolate in a large bowl. Bring cream, milk, and salt to a simmer in a large saucepan over medium heat, stirring occasionally.

   Step 2

   Meanwhile, whisk egg yolks and sugar in another large bowl until yolks look a shade lighter in color, about 4 minutes.

   Step 3

   Gradually pour hot cream mixture into yolk mixture, whisking constantly until smooth. Strain through a fine-mesh sieve into bowl with chocolate; let sit 2 minutes. Whisk until chocolate is melted and custard is smooth. Transfer custard to a large pitcher.

   Step 4

   Set ramekins in a roasting pan or large baking dish and divide custard among ramekins. Place roasting pan in oven and carefully pour in hot water to come halfway up sides of ramekins.

   Step 5

   Bake custards until set around the edges but still wobbly in the centers, 25–30 minutes. Let cool 5 minutes in water bath, then transfer to a wire rack and let cool completely. Chill until cold, at least 4 hours.

   Step 6

   Serve pots de crème topped with whipped cream.

   Step 7

   Do Ahead: Pots de crème (without whipped cream) can be made 5 days ahead. Cover and keep chilled.