A black velvet twist on the classic silky chocolate pots de creme dessert, topped with fresh homemade whipped cream and lots of black sprinkles.
Servings: 5-6 bowls or ramekins depending on size
1. Add chopped chocolate and black velvet cacao powder to a blender. In a medium saucepan, add milk, 1 cup heavy cream, butter, egg yolks, sugar, and salt. Whisk to combine, then simmer for 6-7 minutes, stirring with a wooden spoon until mixture thickens enough to coat the spoon.
2. Pour the hot mixture over the chocolate, cover, tightly hold down lid, and blend until smooth. Carefully remove lid, scrape down sides of blender, and add black food coloring if using (adding a little at a time to test color). Continue blending until smooth.
3. Pour chocolate into ramekins, leaving room at the top of each for whipped cream. Refrigerate for approximately 2 hours or until set.
4. Meanwhile, add remaining 1 cup heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment or a medium bowl with a hand mixer. Whip until stiff peaks form. Add whipped cream to piping bag and pipe on to each chilled ramekin, sprinkling with black sprinkles.