This recipe method was adapted from Food Network Magazine. I cut out the coffee, cut back a little on the sugar, and added more chocolate, rounded some things. This was my latest spin on this recipe. This is a recipe that is not to skip. It’s one of the biggest crowd pleasers ever.

In case you didn’t know….Pots de Creme is the ultimate chocolate pudding. If you like chocolate pudding then you will LOVE chocolate pots de creme. I tried this dessert for the first time at a small French Bistro Restaurant that used to be in business called Amuse Bouche. As soon as I tasted it I had to learn how to make this dessert. Most methods require a hot water bath in your oven that can be dangerous. The Food Network method is brilliant. On the stovetop you thicken your milk, cream and yolk mixture and then add your chocolate and blend till smooth. This is best done with a stick blender. You pour into cups. Chill over night and you have incredibly rich, smooth, chocolaty, FORKING AMAZING pots de creme. You can top with a little whipped cream if you desire. I do very small servings for this because it is very rich and satisfying……but you might want larger servings. For me this made 20 small servings. For you this might make 10 servings if you do them in coffee cups like they are normally done…..so I will round the servings to 15. This freezes perfect. When you thaw from frozen it still seems fresh made.

Ingredients for around 15 servings

12 oz semi sweet chocolate chips

12 oz 60% cacao bittersweet chocolate chips

4 oz milk chocolate chips

3 cups whole milk

2 cups heavy cream

12 egg yolks – beaten

10 Tablespoons sugar

1/2 teaspoon sea salt

Directions

In a sauce pot on medium-ish heat (just slightly more than medium) add the milk, cream, beaten yolks, sugar, and sea salt. Whisk or blend. Occasionally whisk until thickened and then take off the heat and add the chocolate. Blend till smooth and pour in cups. When they cool down to room temperature refrigerate over night.

You might want to serve with a dab of whipped cream. (1/2 cup heavy cream blended with 1 Tablespoon 10x sugar is very good for whipped cream but I find that for a crowd people enjoy playing with the canned stuff more)

It’s so rich and so smooth and so CHOCOLATEY!

A Special THANKS!! to Food Network Magazine so I could come up with what I got here.

ENJOY!!!!!