These Earl grey chocolate pots de creme are silky with an intense chocolate flavor and a subtle note of Earl Grey tea.
Preheat the oven to 325 degrees F. Set aside six ramekins or oven proof jars and a shallow baking dish large enough to hold them.
In a small saucepan, heat the heavy cream over medium heat until it bubbles around the edges. Remove from heat and add the tea leaves. Cover and let it steep for 10 minutes.
Strain the infused cream into another saucepan. Bring the infused milk back to a simmer and turn off heat. Whisk in chopped chocolate until smooth.
In a mixing bowl, whisk together the yolks, sugar and salt until pale yellow.
Slowly pour the chocolate mixture into the yolks while whisking constantly. Strain the mixture through a very fine mesh sieve into a large measuring cup or bowl.
Divide the chocolate mixture among the oven proof jars.
Place the jars in the baking dish and pour hot water in the dish until it reaches halfway up the sides of the ramekin.
Place the baking dish on the center rack in the oven and bake for 20 minutes until the edges are lightly set but the center is still wobbly.
Remove the jars from water and set them aside to cool for 15 minutes.
Refrigerate at least 3 hours or overnight before serving.
When ready to serve, top the pots de creme with creme fraiche and shaved chocolate.
This recipe can be made one day ahead.