I found this recipe on one of my favorite food blogs, which is Big Red Kitchen. I made these in a matter of minutes and they are fabulous. I made a couple of minor changes, which included an extra tablespoon of sugar and the addition of vanilla. I also did not have 2 cups of whipping cream, so I substituted 3/4 cups of whipping cream and 1 -1/4 cups of half and half.
Chocolate Pots de Créme
6 egg yolks
1/2 tsp kosher salt
3/4 cups whipping cream
1 - 1/4 cups half and half
3 tbsp sugar
6 oz semisweet chocolate (I used Ghirardelli morsels)
1 tsp vanilla
2 tbsp Kahlua
In a blender blend salt and egg yolks for 2 minutes on high speed. Set aside. In a medium sauce pan over medium heat scald cream and sugar. Do not boil. Add the chocolate and stir with wire whisk until melted and smooth. Heat for about 3 minutes longer, the mixture should be very hot and on the brink of boiling but do not let it boil. Transfer the chocolate to a liquid measuring cup. With the blender on medium speed pour a small amount of the hot chocolate through the opening in your blender lid. Blend. Slowly continue to pour the rest of the chocolate into the egg mixture and blend until smooth. Add vanilla and Kahlua and blend a few seconds more. Pour into demitasse cups, ramekins, or shot glasses. Chill until set.
Makes 8- 1/3 cup servings.
Blend salt and egg yolks in a blender:
Scald milk with sugar, but do not boil:
Add chocolate morsels and stir with whisk until melted. Cook for 3 more minutes but, again, do not let it boil:
Pour mixture into a measuring cup:
With blender set on high, slowly pour the chocolate mixture in with the egg yolks. Add vanilla and Kahlua.
Blend until smooth:
Pour into small containers and chill for several hours. I used espresso cups.