Ingredients:
6 oz bittersweet chocolate, melted
12 oz milk
12 oz heavy cream
8 egg yolks
1/4 cup sugar
2 tsp. of grand marinier or cointreau (any orange liqueur)
Optional:
Creme Fraiche
Fresh Raspberry
Directions:
* Preheat oven to 325F. Place 6 ramekins about 6-8oz each in a baking sheet.
* Melt the chocolate in a double boiler ( place a heatproof bowl on top of a simmering sauce pan, make sure that the bottom of the bowl does not touch the water, if so it will burn your chocolate and it would make it lumpy rather than gleaming sauce) set it aside.
* Scald the milk and the heavy cream; meaning let it warm up to a bubble but not boil or it would form a skin. If it does boil start over again!
* Mix the egg yolks and sugar until light yellow.
* Add one cup of milk mixture slowly; this process is called tempering the yolks. If you add the warm milk mixtures immediately it would make your egg scramble. Once the egg yolks are tempered add the rest of the milk mixture gradually while mixing at the same time.
* Strain the egg and milk mixture just to make sure that there are no lumps.
* Add the melted chocolate and the orange liqueur and mix until well incorporated.
* Fill each ramekins evenly. Add water to you baking sheet but do not over fill it. This is called water bath it makes sure that the outside of the creme do not burn while the inside is cooking. Place it in the oven for 30-40 minutes. Check by tapping the ramekins, if it jiggles in the middle it is done.
* Let it sit in the fridge for 4-6 hours before serving, then garnish your pot de creme with creme fraiche and raspberry enjoy!
