Chocolate Earl Grey Pots de Creme

Pots de Creme is a thick and rich pudding that's baked and served chilled.

2 cups cream
120 grams dark chocolate, chopped
   (4.24 ounces - just over 1/4 of a pound)
2 bags of Earl Grey tea
6 egg yolks
3 tablespoons of sugar

1. Preheat oven to 325 degrees Fahrenheit with a rack in the center.
2. Heat cream in a pan over medium heat, with the tea bags fully submerged, until the cream is almost simmering. Try to keep the tea bags moving, so the tea can infuse the cream.
3. Press and remove the tea bags.
4. Add the chocolate and stir until fully blended. Remove from heat.
5. Mix egg yolks with the sugar until smooth.
6. Add the hot cream mixture gradually to the egg yolk mixture, whisking together.
7. Set your ramekins (small, glazed ceramic or glass serving bowls that you can bake in) or mugs onto a baking pan.
8. Distribute the pudding evenly into the pudding dishes.
9. Add hot water to the pan until it comes about halfway up the pudding dishes.
10. Bake for about 25 minutes on middle racks, or until the top and edges set.
11. Let cool and refrigerate for at least 2 hours. If desired, add whipped cream and desired garnish and serve.

Makes about six 3/4 cup ramekins or three to four mugs.

To make a Cointreau (an orange-flavored liqueur) cream, blend together the following ingredients:

1/2 cup whipping cream
2 tablespoons powdered sugar
2-3 teaspoons Cointreau

Source: Open Source Food