3-3.5oz bitter chocolate, chopped fine
1 1/4 cup half & half
1/4 cup sugar
3 egg yolks
1 tbsp cocoa powder
1/2 tsp vanilla extract
more than a pinch of salt
1 tbsp liqueur (optional)
Heat oven to 300’F. Bring a kettle full of water to a boil.
Bring half & half to a near-boil and add chocolate and sugar; stir and remove from heat. In another bowl, mix yolks, cocoa, vanilla, salt, and liqueur. Combine mixtures, strain through fine sieve into a glass measuring cup. Pour into 3 or 4 small ramekins and place them in a shallow broiling or brownie pan. Pour hot water so ramekins are half submerged and place pan in oven for 30 or so minutes. Remove, allow to cool, cover with plastic wrap or tin foil and chill. Pot de crèmes will be jelly-like straight out of the oven, but don’t worry, they’ll set. I used Grand Marnier, but a hazelnut liqueur like Frangelico might also be good.
Top with mounds of whipping cream.