Chocolate Pot de Creme
- Total Time: 45m
- Servings: 8
- Serving Size: about 1/2 cup
- Level: Difficult
6oz 70% bittersweet chocolate, chopped
2 cups milk
1/2 cup siggi’s Vanilla 0% Skyr
1 1/2 cups heavy cream
6 egg yolks
3 Tbs cane sugar
Preheat the oven to 325*F.
Place the chopped chocolate in a heatproof medium bowl and set aside.
In a medium saucepan over medium heat, combine the milk, yogurt and heavy cream. Gently bring this mixture to a gentle simmer then turn off the heat. Note: if the milk is too hot, it will affect the texture of the final product.
Pour the warm milk over the bowl of chopped chocolate and let the warm milk slowly melt the chocolate.
In a separate bowl, whisk the egg yolks with the sugar until smooth then slowly whisk the egg mixture into the chocolate and milk mixture. Strain this mixture through a fine mesh strainer.
Divide the mixture into 8 ramekins inside a 10″x 15″ casserole pan. Fill that pan with warm water until it comes up about halfway on the ramekins.
Bake for about 30 minutes or until just set. Chill in the refrigerator until set, about 5 hours. Garnish with extra chocolate and a dollop of siggi’s.