Pots de Crème au Chocolat

Chocpot

Course Desserts

Ingredients in this Recipe

1/8 teaspoon fine sea salt
2 cups heavy cream (non ultra pasteurized is best)
2 tablespoons superfine cane sugar (organic, if you can)
2 teaspoons pure vanilla extract (I use Nielsen Massey)
5 large egg yolks
6 ounces bittersweet chocolate, cut up (I use Peter's Gibraltar)

Recipe Preparation

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