Pots de creme au chocolat

So this is a decadently rich chocolate custard. It's supposed to be served in small ramekins, but I only have 4 of those and had 6 people coming to dinner. So I made extra and put it in larger bowls...no one was complaining about the extra chocolate.

This recipe is from Williams-Sonoma: Paris.

1 1/2 c whole milk
1 c heavy cream
1 c sugar
8 oz bittersweet chocolate, chopped into small pieces
2 T cocoa powder
pinch of salt
1 egg plus 6 yolks
1/2 t vanilla
creme chantilly/whipped cream (see below)

Preheat oven to 350.

In a heavy saucepan over medium, combine milk, cream and sugar. Cook, dissolving sugar, until tiny bubbles form around the edge of the pan (5-6 minutes). Remove from heat. Add chocolate, cocoa and salt. Return to medium heat and cook, stirring constantly, until small bubbles form around the edge of the pan (3-4 minutes). Crush any lumps of cocoa against the pan with a spoon.

In a large bowl, whisk together the egg and yolks. Ladle in a few spoonfuls of hot chocolate mixture and whisk until combined. Add another few spoonfuls of the chocolate. Mix well, and then slowly pour in the remaining chocolate mixture, whisking contantly. Add vanilla. Pour through a fine-sieve into a bowl with a spout or a pitcher.

Divide the mixture evenly among 8 1/2-3/4 cup (4-6 oz) ramekins. Place the pots in a large baking dish and pour hot water into the dish to reach halfway up the sides of the pots. Cover with foil.

Bake until edges are firm but centers still tremble slighly when the pots are shaken, 20-25 minutes. Remove from oven and remove custards from baking dish. When they are cool, cover and refrigerate at least 2 hours or for up to 2 days.

Serve cold, garnished with creme chantilly.

Creme chantilly
2 c heavy cream
2 T sugar
2 t rum or vanilla

Whip cream until thickened. Add sugar and continue to whip until stiff peaks form. Stir in run or vanilla.