Mini Chocolate Pots de Creme (makes ~6)
- 2 c. whole milk
- 1 T. vanilla bean paste
- 2 whole eggs + 1 yolk
- 1/3 c. blonde cane sugar
- 6 squares Endangered Species 88% Cocoa Chocolate, melted
- 2 t. unsweetened cocoa powder
Preheat oven to ~320F. In a large kettle, heat up some water.
Heat the milk and vanilla in a small sauce pan. In a large bowl, cream together the sugar and eggs, set aside. Melt the chocolate in a small bowl, and stir in the cocoa powder. Mixing on low-medium speed, simultaneously stream the slightly cooled vanilla milk mixture into the sugar and eggs slowly. Pour the chocolate into the cream mixture and combine thoroughly. Strain the mixture through a meshed sieve to catch any lumps. Distribute the mixture evenly across 6 small glass cups or jars.
Arrange the filled cups into a baking pan. Carefully, pour hot water into the pan until the cups are 50% submerged. Place the baking pan with the cups of creme onto a larger, shallow baking sheet. Cook in the oven for 30 minutes. Remove from baking apparatuses. Cool. Cover with plastic wrap and chill in the refrigerator for at least a few hours.