Mexican Chocolate Pots de Crème

[charisstoma]

Mexican Chocolate Pots de Crème
http://www.foodandwine.com/recipes/mexican-chocolate-pots-de-creme

Mexican chocolate, which is flavored with ingredients like cinnamon, almonds and vanilla, lends a distinct flavor to Stephanie Prida's rich custard. Look for it at Mexican markets and specialty-food stores.

Total Time: 20 min plus chilling
SERVINGS: 6

Ingredients:
1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces Mexican chocolate, preferably Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
Unsweetened whipped cream, for serving

Directions:
In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan.

Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes.

Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl.

Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

MAKE AHEAD The pots de crème can be refrigerated for up to 3 days.
FROM JUDGES' CHOICE: 5-INGREDIENT DESSERTS
PUBLISHED JANUARY 2010