Barry Callebaut Dark Chocolate Callets Couverture, 280 grams
Egg Yolks, 5
Sugar, 70 grams
Salt, iodized, 1/4 teaspoon
All-Purpose Cream, 1 cup
Fresh Milk, 1 cup
Vanilla Extract, 1 tablespoon
8 - 12 Servings
Put the dark chocolate in a stainless mixing bowl and put on top of a pot in simmering water, then off the heat. Set aside.
Whisk yolks, sugar, and salt in medium bowl until combined; whisk in all purpose cream and milk. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard coats the back of the spoon. Do not let custard overcook or simmer.
Immediately pour custard through strainer over melted chocolate. Whisk gently until smooth, then whisk in vanilla. Divide mixture evenly among eight 5-ounce ramekins or small glass jars. Gently tap to remove air bubbles.
Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de crème stand at room temperature 20 to 30 minutes.