The French make the most luxurious and beguiling chocolate custards, which they call “pots de crème.” This version adds a little subtle cooling mint to the basic dark-chocolate decadence.

Mint is often making its first appearance in our gardens at this time of year, so it’s a nice seasonal addition. Chocolate, of course, is in season any time–and this is one totally ecstasy-making recipe!

INGREDIENTS

1/2 cup whole milk
2 cups heavy cream
1/2 cup mint leaves, loosely packed
8 ounces bittersweet chocolate, finely chopped
4 large egg yolks
1 large egg
1/4 cup sugar

1. Arrange an oven rack on lowest rung and preheat oven to 350F. In medium saucepan, bring milk, cream, and mint leaves to a boil. Remove from heat and steep 15 minutes. Place six 1-cup ramekins (ovenproof ceramic dishes) in a large roasting pan and set aside.

2. Place chocolate in large metal bowl. In another large bowl, whisk yolks and egg with sugar until thick. Return mint mixture to a boil. Strain it over egg mixture a little at a time, whisking vigorously. Discard mint leaves. Pour egg mixture through a strainer over chocolate, stirring until chocolate is melted and mixture is smooth.

3. Divide custard among ramekins in pan. Place pan on bottom oven rack. Pour very hot tap water into pan, three-quarters up sides of ramekins. Lay a piece of foil loosely on top of ramekins, so it rests lightly on edges (do not seal).

4. Bake 40 to 45 minutes, until custards have set on the sides but are still slightly jiggly in centers. Carefully remove pan from the oven. Let custards cool in water in the pan 10 minutes. Remove ramekins from water; cool to room temperature. Cover with waxed paper and refrigerate 4 hours of overnight.

5. Serve with a dollop of whipped cream, if you like.

Serves 6.