Chocolate Pots de Creme with Vanilla Ice Cream

• 4 oz. good-quality bittersweet or semisweet chocolate
• 1 c. heavy or whipping cream
• 1/2 c. milk
• 4 large egg yolks
• 1/4 c. sugar
• 1/2 pt. fresh raspberries
• 1 qt. vanilla ice cream

1. Place chocolate in a medium bowl.
2. In a small saucepan, bring cream and milk just to a boil.
3. Add to chocolate; whisk until mixture is smooth and chocolate is melted.
4. Refrigerate 30 minutes.
5. Meanwhile, preheat oven to 350 degrees.
6. Place 10 espresso (or other small) cups in a large roasting pan.
7. In a large bowl, whisk together egg yolks and sugar until blended but not foamy.
8. Gradually whisk in chocolate mixture until blended.
9. Strain custard through a 1-quart sieve set over a large glass measuring cup.
10. Pour a scant 1/4 cup custard into each espresso cup.
11. Place pan with cups on center oven rack; carefully pour enough hot water into pan so it reaches halfway up sides of cups.
12. Bake until custards are set in the center, 35 to 40 minutes.
13. Transfer custards to a cooling rack; cool to room temperature, then refrigerate at least 1 hour.
14. Top with raspberries and ice cream.

chocolate, heavy, milk, egg yolks, sugar, fresh raspberries, vanilla ice cream

Taken from www.delish.com/recipefinder/chocolate-vanilla-ice-cream-dessert (may not work)