Velvety Chocolate Pots De Crème

from chatelaine magazine.

• Ready In: 20 mins
• Yields: 1 cup

Ingredients

• 3  ounces bittersweet chocolate, finely chopped (3 squares)
• 1⁄4 cup icing sugar
• 1⁄4 cup cocoa powder
• 1  tablespoon flour
• 1  cup 2% low-fat milk or 1  cup homogenized milk
• 1⁄4 teaspoon vanilla
• 1  pinch ground cardamom (optional)
• 1⁄4 cup  whipping cream
• 2  teaspoons icing sugar
• 1⁄2 teaspoon  orange peel, grated

Directions

1. In a saucepan,whisk 1/4 cup icing sugar with cocoa and flour.Slowly whisk in 1/4 cup milk until evenly mixed,then gradually whisk in remaining milk. Place over medium heat.Bring to a boil,stirring constantly,4 minutes. Remove from heat.Stir in chocolate,vanilla and cardamom. Stir constantly until chocolate is completely melted and smooth,1 minute.
2. Spoon into 2 small glasses,dessert dishes or coffee cups. Cover with plastic wrap. Refrigerate at least 3 hours,preferably overnight, or up to 3 days. Just before serving cream and 2 teaspoon icing sugar in a small bowl. Using electric mixer,beat on high until soft peaks form when beaters are lifted. Stir in peel. Dollop over cold chocolate.