Chocolate Pots de Crème

It's been a while I didn't update my blog because I was busy on my final exam. 

Actually this dessert I was made before my exam start, it's fast and simple. 

The texture is between mousse and pudding, when put inside your mouth, it will immediately melted without any bites. Mmm~ mmm~ =)

Here we go for the recipe and lets get started......

Ingredients:

1/2 cup (120ml) Heavy Whipping Cream

1/2 cup (120ml) Full Fat Milk

1/2 tsp Instant Coffee Powder (optional)

60g Semi Sweet or Bittersweet Chocolate, finely chopped

1 Large Egg, room temperature

2 Large Egg Yolks, room temperature

1/4 cup (50g) Castor Sugar

1/2 tsp Vanilla Extract

Methods:

1. Preheat oven to 300°f or 150°c.

2. In a heatproof bowl beat the egg, egg yolks and sugar until thick and pale, about 1 to 2 minutes.

3. Meanwhile in a saucepan, over medium heat, bring the cream, milk, coffee powder, and chocolate just to simmer (the cream just begins to bubble around the edges).

4. Gradually pour the hot cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. Stir in the vanilla extract.

5. Pour the mixture back into the saucepan and stirring constantly, heat the mixture just until hot to the touch.

6. Strain the warm mixture into a large bowl, and then evenly pour the cream into a ramekin or heatproof container. 

7. Prepare a water bath by carefully pouring enough boiling water comes about halfway up side of the ramekins.

8. Cover with a piece of aluminum foil, cutting a few slits in the foil to allow the steam to escape. Bake for about 30-40 minutes, or just until it set.

9. Remove the cream from the water bath and cool to room temperature, about an hour. Cover and refrigerate for at least 6 hours, preferably overnight.

10. It can be served with whipped cream and shredded dark chocolate.