Chocolate Pots de Creme

Cup of Yum
1. Heat the heavy cream in a small saucepan set over medium-low heat until it just comes to a boil.
2. Meanwhile, place the egg, sugar, salt, and chocolate chips into a blender or food processor, pulse about 8 times or until slightly blended.
3. Once the cream begins to bubble around the edges of the saucepan, remove from the heat, remove the opening of the top of the blender or food processor and slowly drizzle the hot cream through the opening. Blend for about 1 minute or until smooth.
4. Pour into six individual serving containers, such as short glasses or jelly jars.
5. Refrigerate 2 hours, or until firm prior to serving.
6. For serving, top with salted caramel sauce and a pinch of coarse sea salt.

Salted Caramel Sauce Recipe

1. Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do not stir again, simply swirl the saucepan until the sugar has melted and turns a light coppery amber color. If you use a candy or instant read thermometer, the sugar should register 350º F at this point. Once the sugar has melted and turns a light amber in color, carefully add all of your butter and whisk until all of the butter has melted.
2. Remove the saucepan from the heat and slowly pour the cream, whisking constantly, until all of the cream has been incorporated. Whisk in the sea salt and set aside to allow to cool before transferring or serving.