Pots De Creme
1/2 cup half-and-half
1/2 cup milk
1/2 cup heavy whipping cream
6 large egg yolks
2 cup semi chocolate chips
1 tablespoon vanilla
pinch Kosher salt
Raspberry Whipped Cream
2 cups heavy whipping cream
1/4 cup to 1/2 cup powdered sugar
1 tsp raspberry extract
1 drop red or pink food coloring
For Whipped Cream:
Add sugar, raspberry extract, food coloring, and cream into 1 pint whipper. Screw on 1 cream charger and shake vigorously.
For the Pots De Creme:
Heat the milk, the half and half and the cream over medium heat until scalding hot.
Whisk the egg yolks in a medium bowl.
Add a tiny bit of the milk mixture to the egg yolk, whisking all the time. Slowly add the rest bit by bit.
Return the milk and egg mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute.
Remove from the heat and add the chocolate chips, vanilla and salt; whisk until melted.
Divide the mixture between six 4-oz. ramekins or serving glasses. Refrigerate until set, at least 4 hours.
Top with raspberry whipped cream and enjoy!