I taught chocolate pot de crème last week. For those who aren't familiar with it, pot de crème is a French, egg yolk-rich, heavy cream-based custard that is baked in a small ramekin or petit pot (pronounced pō).
The pots are petite because the custard is very rich—you really only need a small amount. You could even use espresso cups. Pot de crème can be any flavor, but most often it is vanilla bean-infused or intensely chocolate.
I don't think there is anything particularly unique about the quantities of yolks, cream, chocolate and sugar in my recipe, but I do think the mixing method is a bit different. I adopted it from the chocolate pot de crème recipe in The Balthazar Cookbook. Most custards combine at least a portion of the sugar with the egg yolks before adding the hot liquids. I believe this is to provide some measure of protection for the yolks so that they will be less likely to scramble when the hot liquid is added. This recipe adds all of the sugar to the pan with the milk and cream to be heated with them. Since the chocolate is then added to this mixture before it is added to the yolks, the chocolate cools the liquid down enough that scrambling isn't an issue. The benefit of this method is that the sugar is fully dissolved in the hot milk/cream mixture and the resulting custard seems to me to be much silkier.
Chocolate Pot de Crème
3/4 c. whole milk
3/4 c. heavy cream
1/4 c. sugar
4 oz. bittersweet chocolate (something around 60%), finely chopped
4 large egg yolks
1/2 t. vanilla extract
Place the milk, cream and sugar in a small saucepan and bring just to a simmer. Remove from the heat and add the chocolate. Let sit for a moment or two to allow the heat to fully penetrate the chocolate; whisk until smooth.
In a small bowl, whisk the egg yolks. Then, in a slow, steady stream, add in the chocolate-cream mixture, stirring until smooth. Stir in the vanilla. If time permits, allow the custard to sit for a few moments so that any bubbles that have formed during the whisking will rise to the surface and can be skimmed off. If you take the time to do this, the surface of the finished custards will be perfectly smooth.