Land o’ Lakes Milk Chocolate Pots de Creme - Pots de Creme is the french equivalent of custard. Traditionally, they are served in beautiful little pots, hence the name pots de creme, or pots of cream. The egg yolks make this recipe the most rich, creamy, and smooth dessert that I can think of. Almost like a chocolate pudding, but times a thousand.
No Bake Chocolate Cake butter, to grease pan 8 ounces / 225 g 70% chocolate, well chopped 8 ounces / 225 g heavy cream 1/2 teaspoon allspice (optional) 2 teaspoons finely ground espresso (optional) 1/4 teaspoon fine grain salt cocoa powder, to serve