Recipes: "Pilates and Chocolate"

Pots de Creme

13 oz dark bittersweet chocolate, chopped
1 cup milk
1 cup heavy cream
1/4 cup sugar
5 large egg yolks

1. Place chopped chocolate in a heatproof bowl. Set aside. In a medium saucepan, heat milk, heavy cream and sugar. Bring to a boil, whisking constantly, until sugar is dissolved.

2. In a heatproof bowl, whisk egg yolks. Gradually whisk in half of the hot cream mixture. Whisk egg and cream mixture back into saucepan and cook over moderate heat stiffing with a wooden spoon until custard coats the back of the spoon (3-4 minutes).

3. Pour custard over chocolate and let stand 2 minutes. Then stir until smooth. Transfer mixture to a blender and puree until smooth (60 seconds). Pour mixture into 8 4 oz ramekins, cover and chill 1-2 hours.

4. Let pots de creme stand at room temperature for 15minutes before serving. Garnish with chocolate shavings or creme fraiche.

Enjoy!