CHOCOLATE POT’DE CREMES WITH RASPBERRY WHIPPED CREAM
6 oz semi sweet chocolate
2 1/2 cups heavy cream, divided
1 cup whole or 2% milk
1/4 cup sugar
6 egg yolks
1 TBS powdered sugar
2 TBS raspberry jam
In a medium pan heat 1 1/2 cups of the heavy cream until hot (do not boil). Remove from heat and add the chocolate chips and sugar, stirring until the chocolate is melted.
In a bowl, beat 6 egg yolks. Stir in a small amount of hot cream. Slowly add the rest of the hot cream, stirring constantly. Once combined, pour back into the pan and cook over low heat, stirring constantly until slightly thickened. Remove from heat and pour into 6 ramekins or heat-proof glasses.
Let the custard come to room temperature, then cover with plastic wrap and refrigerate for several hours, or overnight.
In a large bowl, whip cream until soft peaks form. Beat in the powdered sugar until stiff peaks form then gently stir in the raspberry jam. Serve over the custards.
(serves 4-6 depending on size of ramekin.)