Frangelico Chocolate Custard Pots

Preheat your oven to 300°F (150°C). Place 6 small ramekins in a baking dish.

In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until it just starts to simmer. Remove from heat and add the chopped dark chocolate, stirring until smooth.

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. Gradually add the chocolate mixture, whisking continuously.

Stir in the Frangelico, vanilla extract, and a pinch of salt.

Pour the custard mixture evenly into the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours before serving.

Before serving, garnish with whipped cream and chocolate shavings.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes