Lisa's Southern Kitchen

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Ingredients;

• 1/4 cup Cocoa Powder

• 2/4 cup Granulated Sugar

• 1/2 tsp. Ground Cinnamon

• 1/4 tsp. Salt

• 1 bar Bittersweet Chocolate, finely chopped

• 1 tsp. Vanilla Extract

• 1 1/2 cup Heavy Cream

• 1 1/2 cup Milk

• 4 Egg Yolks

Instructions:

1. Preheat oven to 350 degrees and grease ramekins with cooking spray. Place on baking sheet.
2. In a saucepan over med high heat add in milk and heavy cream and bring to a simmer for 3 minutes.
3. Add in sugar, chocolate and stir occasionally until chocolate is melted.
4. In a bowl of stand up mixer add in egg yolks, cocoa powder and cinnamon, vanilla extract, salt and beat well until smooth.
5. Slowly pour 1/4 cup hot chocolate cream in the egg yolk mixture and repeat this steps until yolk mixture is warm and loose.
6. Add in remaining hot chocolate mixture into egg yolk mixture and beat consistency until combined and smooth.
7. Strain the custard mixture through fine mesh strainer into a bowl.
8. Divide the batter into greased ramekins and place on baking on baking pan and fill baking pan with hot water half way full.
9. Bake for 35 minutes and let cool completely and place in fridge to chill for 4 hours until fully set.