2 cups (100 g) good quality dark chocolate (60% - 72%)
1 ½ cup (350 ml) milk
½ cup (110 g) granulated sugar
1 tbsp (15 g) corn flour
1 tsp vanilla extract
2 large egg yolks
Pinch of salt
Instructions
In a medium pot on low heat, combine sugar, corn flour, salt and ⅓ cup milk together. Add in egg yolks and the rest of the milk. Keep stirring until mixture thickens, for approx. 10 -1 5 mins. Do not let the mixture boil. Once the mixture coats the back of a spoon, turn off heat.
Add in vanilla extract and dark chocolate. Stir the mixture until all the chocolate is melted. Prepare 4 small ramekins or cups. Use a strainer and pour the chocolate custard into each ramekin. The strainer will catch any undissolved egg or chocolate.
Cover with cling wrap and refrigerate for at least 4 hours or overnight.
Serve chill as it is or top it with whipped cream, chocolate shavings, nuts or any toppings you fancy.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2015/06/24/pots-de-creme-au-chocolat-2/