Chocolate Pot De Creme

I was in the mood for a Yummy chocolate-y mousse type dessert and this hit the spot!  Not as light and fluffy as a mousse, but DEELISH!  It was a HIT with the kids, too.  :)  It would totally make for a great dessert for guests - it's got a fanciness to it...especially if you put it in a fun glass.   

Ingredients

• 
  
• 9 ounces high-quality semisweet chocolate, chopped (I used Ghirardelli 60% bittersweet)
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 6 large egg yolks
• 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
• 1/4 teaspoon salt
• 1 tablespoon confectioners' sugar

Directions

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.

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.

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.

I didn't use the ramekins - I found some fun champagne type glasses at Goodwill.  Before I refrigerated it, I divided the chocolate mixture: some of the glasses just had the chocolate creme, then I added about 5 drops of coconut extract (with a good stir) to a few others and a couple with peppermint extract.  Antony LOVED the mint ones...the coconut ones were great too!  SUPER easy and tastes like something you'd get at a fancy restaurant!  I like that.  :)

                                                      

                                                       Ooo, la, la! ;)