Chocolate Pots de Crème...inspired by a recipe by Gale Gand
8 ounces semi-sweet chocolate, chopped
4 cups heavy cream
1/8 teaspoon salt
6 egg yolks
1/2 cup sugar
Sweetened whipped cream to garnish, optional
Place the chopped chocolate in a bowl.
Heat the cream and the salt until it just starts to bubble around the edges. Pour hot cream over the chocolate to melt it. Stir till mixture is smooth.
Whisk the yolks with the sugar. Slowly drizzle about 1/4 cup of the hot chocolate mixture into the yolks and stir in quickly to temper the yolks. Repeat with another ¼-1/2 cup. Add tempered yolks into the sauce pan and heat over medium heat to thicken. When the chocolate mixture coats the back of a wooden spoon, remove from heat.
Pour mixture into ramekins and bake in a water bath at 300º for 30 to 45 minutes until mostly set but a little wiggly in the center. Once cool enough to touch, transfer to refrigerator and cover with plastic wrap.
Garnish with sweetened whipped cream, berries and mint if desired.