Dark Chocolate Raspberry Pots de Crème

Step 1

Place the chocolate morsels in a large bowl and set aside.

Step 2

In a medium-sized sauce pan, whisk together the cream, milk, egg yolks, 6 tablespoons granulated sugar and salt. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the spatula and register 175° F on a thermometer. Be careful to not let the mixture come to a boil. Immediately pour the milk mixture through a fine mesh strainer over the chocolate in the bowl. Let sit for about 5 minutes to melt the chocolate. Add in the vanilla and stir until smooth. Divide the chocolate mixture among 8 ramekins or small cups. Add about 2 Tbsp of the raspberry sauce to each ramekin and swirl with a knife. Save any extra raspberry sauce for later. Cover and refrigerate until set, about 2 hours.

Step 3

Combine the raspberries and 1/4 cup sugar in a medium-sized pot. Stir the cornstarch into the water until smooth and add to the pot. Heat over medium-high heat, stirring occasionally, until the mixture begins to boil. Turn down the heat and simmer for about 5 minutes, stirring constantly, until the mixture is slightly thickened. Using an immersion blender, puree until smooth and strain through a fine mesh strainer. The sauce will continue to thicken as it cools.

Step 4

When ready to serve, top with lightly sweetened freshly whipped cream. Thin out some of the extra raspberry sauce with a little bit of water and drizzle over top of the whipped cream.