Chocolate pot de crème

Ingredients:

• 2 and 1/4 cups low-fat cream (10%)
• 1/4 cup sugar
• 1/4 teaspoon coarse salt
• 5 egg yolks
• 1 tbsp. cognac or liqueur, such as Frangelico or Grand Marnier
• 1 tsp vanilla extract
• 2 bars (100g each) semi-sweet chocolate, chopped
• Whipped cream, cocoa powder, chopped roasted walnuts, chocolate chips, toasted coconut flakes for decoration

Preparation:

1. Place eight 120ml (4 fl oz) ramekins or small coffee cups on a baking sheet. Combine the cream, sugar, and salt in a saucepan and bring to a simmer over medium heat. In a medium bowl, whisk the egg yolks with the cognac and vanilla extract. Whisk about 1/2 cup of the hot cream into the yolks, whisking until smooth, then pour the egg mixture back into the saucepan. Continue cooking, stirring constantly, until slightly thickened, 2-3 minutes.
2. Place the chocolate in a large bowl and pour the hot cream mixture over it. Whisk until smooth, then stir slowly to remove any air bubbles.
3. If the mixture isn't completely smooth, strain it through a sieve and then divide it evenly among the molds. Refrigerate until the cream sets, at least 2 hours or overnight. Serve dusted with cocoa powder, garnished with whipped cream, and/or sprinkled with nuts, coconut, or chocolate shavings.