Chocolate Pots of Cream

We served these custards with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.

1¼ cups half and half cream
3 oz bittersweet chocolate, finely chopped
¼ cup sugar
3 large egg yolks
½ tsp. pure vanilla extract
1 Tbsp. unsweetened cocoa powder
pinch sea salt
1 Tbsp. hazelnut-flavoured liqueur, such as Frangelico (optional)
whipped cream, for serving (optional)

Preheat oven to 300°F.

Bring half and half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.

In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.

Place 4 custard cups or ramekins (3-4 oz each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.

Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.

Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

Makes 4 servings.