Chocolate Pot de Creme

My mama gave me this recipe several years ago.  I never made it, lost it, and then something made me think of it again.  As I was planning our Valentine's Day dinner this year, this came to me and I thought it would be perfect for our at-home celebration.  In reality, we celebrated Valentine's Day three times this year:  one steak dinner at home, since my husband loves meat and potatoes, one dinner out so I wouldn't have to cook, and one special dinner to commemorate our very first Valentine's Day together shortly after we started dating.  Regardless, this dessert is perfect year-round for any chocolate lover, super easy, and a great make-ahead if you're hosting guests!  Enjoy!

1 egg plus 1 yolk

2 tablespoons sugar

1 5-ounce can evaporated milk

1/3 cup skim milk

1 cup bittersweet chocolate chips

1/4 teaspoon vanilla

1/4 teaspoon nutmeg

pinch salt

2 tablespoons Chambord

Fresh raspberries

Cool whip

Preheat oven to 300.  Place four ramekins in a roasting pan.  

Whisk egg, yolk, and sugar together.  Set aside.  Mix evaporated milk and milk together in a small saucepan and bring to a boil.  Add chocolate chips and simmer 1 minute.  Slowly add egg mixture, whisking constantly.  Stir in remaining ingredients.

Pour mixture into ramekins.  Pour hot water bath into roasting pan, halfway up the height of the ramekins.  Bake 25-35 minutes.  Cool to room temperature and then chill in refrigerator.  After 1 hour in the 'fridge, garnish with Cool whip, raspberries, and grated chocolate as desired.

Serves 4.