This is a smooth and luscious blast of chocolate and so simple to make. I present mine in tiny 1/3-cup custard cups. As they are so rich, I like just the smallest amount served with a dollop of whipped cream, a sprig of fresh mint, and some fresh berries on the side. You can, of course, be totally decadent and opt for the standard, larger custards cups, in which case you will have 6 servings. You decide, but remember you were warned! If you would like a dairyless version of this recipe, go to Chocolate Pots de Crème (Pareve).
Yield 12 servings
Ingredients
1 1/2 cup milk
2 cups semisweet chocolate chips
2 eggs
1/4 cup sugar
1
Heat milk to boiling in microwave or on stovetop,
2
In a blender or food processor, combine remaining ingredients. Pour in hot milk and blend until smooth, 1 or 2 minutes.
3
Pour into 12 small custard cups (1/3 cup each) and refrigerate for at least 3 hours before serving.
