Chocolate pots decreme recipe

1. 1. In a saucepan over medium heat, add whole milk, and heavy cream: bring to a simmer.

2. 2. In a bowl, add egg and sugar; mix together till pale color.

3. 3. When milk simmers, take a laddle spoonful and put in egg mixture; mix.

4. 4. Pour in saucepan. Add salt and instant espresso: mix. Put on medium- low heat, whisking constially, 10 to 12 mins till thickens.

5. 5.Turn off, and add vanilla extract; stir. Add semisweet chocolate in bowl; pour sauce pan threw a sieze, with a chocolate bowl underneath.

6. 6. Let hot custard cover the chocolate; let it sit for 3 mins.

7. 7.After 3 mins, whisk together.

8. 8. Take mixture, and pour in cups.

9. 9. Cover with plastic wrap; on top of custard. Put in fridge up to 4 hours, or overnight.

10. 10.Add sweetened heavy cream on top to serve