Chocolate Raspberry Pots de Creme

Makes 6 ¾-cup ramekins

Ingredients

1¾ cups heavy cream

¾ cup whole milk

6 ounces high-quality dark chocolate (70% to 72%), finely chopped

6 egg yolks

1/2 cup granulated sugar

2 tablespoons Creme de Framboise or Chambord

Whipped cream:

1 cup heavy cream

1 to 2 tablespoons confectioners’ sugar, plus more for sprinkling

1 tablespoon Creme de Framboise

Fresh raspberries

Directions

Heat the oven to 325 degrees. Place the six ramekins in a baking dish.

Heat the cream and milk in a saucepan over medium heat until the liquid begins to simmer. Immediately remove the pan from the heat. Add the chocolate and whisk until melted and smooth.

Whisk the egg yolks and sugar in a large bowl until light in color. Add the chocolate mixture in a steady stream, whisking constantly to combine. Whisk in the raspberry liqueur. Strain the custard through a fine-mesh sieve into another bowl or a large measuring glass and cool for 5 minutes.

Bring a kettle of water to a boil.

Ladle or pour the custard into the ramekins. Cover the ramekins with foil. Fill the pan with the hot water halfway up the sides of the ramekins. Transfer to the oven and bake until the edges are set but the centers still wobble a bit when jiggled, 30 to 35 minutes.

Transfer the ramekins to a wire rack and remove the foil. Cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 6 hours or overnight.

Before serving, make the whipped cream. Mix the cream in the bowl of an electric mixer on high speed until traces of the whisk appear. Add the sugar and raspberry liqueur and continue to mix until peaks form.

Serve the pots de creme topped with a dollop of the whipped cream. Garnish with a few raspberries and dust with confectioners’ sugar.