Ingredients

• 0.75 cups whole milk
• 0.5 cups heavy cream
• 3 large egg yolks
• 4.5 ounces semisweet chocolate (62% cacao
• 0.13 teaspoons kosher salt
• 0.5 teaspoons vanilla extract
• 0.13 teaspoons food coloring
• 0.25 cups cream cheese

Instructions

1. 1 For pots de crème, whisk together milk, cream, and egg yolks in a saucepan. Cook, stirring constantly with a spatula over medium heat, until the mixture is hot and steamy, but has not begun to simmer yet. An instant read thermometer inserted into the mixture should read 160 degrees F (71 degrees C).
2. 2 Remove from heat, add chocolate, and swirl pan a few times to settle chocolate down. Let sit for 2 minutes. Add salt, vanilla, and red coloring.
3. 3 After 2 minutes, add cream cheese, and whisk everything until smooth. If cream cheese is not mixing in completely, use a stick blender to mix for a few seconds.
4. 4 Transfer mixture into serving glasses or jars. Place jars on a tray and tap each one gently a few times to bring any air bubbles to the surface. Cover with plastic wrap and chill in the refrigerator until cold and firm, at least 2 hours or up to overnight.
5. 5 For whipped topping, add heavy cream, confectioner's sugar, cream cheese, and vanilla to a bowl, and whisk until medium-stiff peaks form. Add to a piping bag, and pipe (or spoon) over chilled pots de crème. Dust lightly with cocoa powder, and serve.

Nutrition per serving