Chocolate Pots de Crème (microwave)
6 ounces semi‐sweet chocolate
1 egg
2 tablespoons sugar
1 teaspoon vanilla
pinch salt
3⁄4 cup whole milk
Place chocolate, egg, sugar, vanilla and salt in a food processor and purée until chocolate pieces are very small.
In a Pyrex measuring cup, microwave the milk at HIGH for 2 minutes, or until milk is boiling. With processor running, slowly add boiling milk and purée until mixture is smooth, scraping down sides occasionally. Pour into 4 ramekins and refrigerate until firm – about 4 hours. Can be made one day in advance.
Serves 4