Jersey Milk Chocolate Pots de Crème with Sea Salt

Preheat oven to 325°F (160°C).

In a medium saucepan, combine Jersey milk and heavy cream. Heat over medium heat until just simmering. Do not boil.

Remove from heat and add the chopped chocolate. Let sit for 1 minute, then whisk until smooth and chocolate is fully melted.

In a separate bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.

Slowly pour the hot chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.

Stir in vanilla extract.

Strain the mixture through a fine-mesh sieve to remove any lumps.

Pour the mixture into 4 ramekins.

Place the ramekins in a baking dish and add hot water to the dish, reaching halfway up the sides of the ramekins. This creates a water bath.

Bake for 25-30 minutes, or until the pots de crème are set around the edges but still slightly jiggly in the center. They will continue to set as they cool.

Remove from the oven and let cool completely in the water bath. Then, remove the ramekins from the water bath and refrigerate for at least 2 hours before serving.

Before serving, sprinkle each pot de crème with a pinch of sea salt.