Chocolate Pots de Crème

This is very rich. It almost tastes like a dark, bittersweet brownie batter.

Here's a tip when making baked custards (this includes bread pudding and quiche). They should be baked in a water bath with water up to the middle of the container, and then covered with foil.

The exception to the rule would be creme brulee; which instead of covering, the temperature is lowered and then is cooked longer.

This picture didn't turn out so great but all I did was place 3 raspberries on top. I could have sprinkled them with powdered sugar, or piped a rosette of creme Chantilly with chocolate shavings.

Ingredients	%	Test in oz	Test in grams
Heavy cream	100	9.375	265.78
Eggs	20	1.875	53.16
Granulated sugar	20	1.875	53.16
Cocoa liquor	6	0.625	17.72
60% chocolate	24	2.25	63.79
Total	170	16	453.59

Process:

1. Bring the heavy cream to a boil
2. Whisk together the eggs and granulated sugar
3. Temper the egg mixture with the warm cream
4. Add the hot mixture to the cocoa liquor and chocolate and emulsify with an immersion blender
5. Pour into molds
6. Bake at 300 F in a bain-marie for about 30 minutes
7. Cool at room temperature, and refrigerate until needed
8. Serve with creme Chantilly and fresh fruit or a crisp cookie