Pots de Creme au Chocolat

Preheat your oven to 325°F. Warm up a kettle full of water until the water is boiling.

Meanwhile, begin by heating heavy cream and whole milk in a medium saucepan. Allow the mixture to come to a slight boil, then remove from heat. Place your chocolate chips in a large heatproof bowl. Pour the hot cream and milk over the chocolate; whisk until chocolate is melted and mixture is smooth. Set aside to slightly cool.

In a separate bowl (or your stand mixer), pour 6 egg yolks and the sugar in. Beat with an electric mixer on medium speed for approximately 2 minutes, until mixture is pale yellow and thick.

Pour the egg mixture into the chocolate mixture and whisk until thoroughly combined. Divide this batter among ramekins, or some other kind of oven-safe individual containers. Place the ramekins into a large pyrex dish or casserole dish, then fill the dish with the hot water from the kettle until the water reaches halfway up the sides of the ramekins. Do this very carefully so as not to pour any hot water into the actual custard cups.

Bake the pots de creme for approximately 45 to 55 minutes, or until the centers are slightly jiggly and the sides are firm. Remove the pots de creme from the pan and let them either come to room temperature or refrigerate until chilled. Enjoy with whipped cream and strawberries