Salted Chocolate Pots de Crème

The first issue of Atlanta Magazine's Home featured one of my favorite chocolate recipes, Pots de Creme. It's the perfect Easter dessert and great for Passover as well. Pick up a copy of Atlanta Magazine's Home on newsstands now. I am so thrilled to be producing all sorts of inspiring parties as Entertaining Editor. Spring is here, and Easter is right around the corner; can you believe it??

Salted Chocolate Pots de CrèmeServes 6-8

You will need:- 1 ½ cup whole milk- 1/2 cup whipping cream- 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped- 1 teaspoon sea salt, or flake salt- 6 large egg yolks- 1/3 cup sugar- 1 cup whipped cream for toppingTo prepare:Preheat oven to 325°F. Bring milk and cream just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and salt; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.) Top with whip cream, and serve.Pick up a copy today!Photos by Sarah Dorio