Pot de crème

Pair with Hess Select Central Coast Pinot Noir

Yield: 6-8 servings


9 oz Dark Chocolate
1.5 cups Whole Milk
1.5 cups Heavy Cream
6 Egg Yolks
5 Tbps Sugar
1/4 tsp Fleur de Sel
1 oz Balsamic Vinegar


  1. Whisk the egg yolks, milk, cream and the sugar together
  2. Heat the mixture, stirring constantly, until it is thickened and just begins to bubble
  3. Pour over the chocolate and blend until fully incorporated
  4. Fill into desired container and chill
  5. Top with balsamic vinegar and sprinkle with the salt
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