Dark Chocolate Pot de Crème

 

Recipe by Renee Cade
Yield: about eight, 4oz. ramekins

Ingredients
8g gelatin
1 cup whole milk, divided
2 cups heavy cream
1/4 cup sugar
90g TCHO 70% Dark Chocolate, chopped
10g TCHO Natural Cocoa Powder

Directions

1. Bloom gelatin in 1/2 cup of milk.
2. In a saucepan, heat remaining milk and heavy cream until scalded (190^oF).
3. Add sugar, chocolate, and cocoa powder to hot mixture.  Stir until melted and combined.
4. Add bloomed gelatin-milk mixture and melt.
5. Blend using an immersion blender.
6. Strain and pour into your chosen vessel (glass, custard cups, etc.).
7. Chill for 4 hours or overnight.
8. Garnish with whipped cream, cocoa dusted, and fresh berries and dig in!