Chocolate Pot de Crème with Vanilla Ice Cream
Meanwhile, preheat oven to 350°. Place 10 espresso (or other small) cups in a large roasting pan.
In a large bowl, whisk together yolks and sugar until blended but not foamy. Gradually whisk in chocolate mixture until blended. Strain custard through a sieve set over a large glass measuring cup.
Pour a scant 1/4 cup custard into each espresso cup. Place pan with cups on center oven rack; carefully pour enough hot water into pan so it reaches halfway up sides of cups. Bake until custards are set in center, about 35 to 40 minutes. Transfer custards to a cooling rack; cool to room temperature, then refrigerate at least 1 hour. Top with raspberries and ice cream. Makes 10 servings.