Chocolate Balsamic De Creme

DE CREME

1. Set aside four 8 oz glasses or ramekins.
2. In a blender, place the chopped dark chocolate, salt, balsamic vinegar, vanilla and egg. Cover and process on low speed for 5 to 10 seconds, until ingredients are somewhat mixed together. Using a spatula, scrape down the sides of the blender.
3. In a microwave safe container, combine the whole milk and heavy cream. Microwave on high power for 60 seconds, and then in 15 second increment as needed, until small bubbles form around the edge of the liquid and it is steaming hot. Do not boil.
4. Place the lid on the blender and remove the center plug to access the pour spout. Turn the blender on low and slowsly pour in the hot milk/cream mixture. Replace plug and increase blender speed to medium. Blend for 60 seconds. If needed, scrape down sides of blender with spatula to ensure all chocolate is fully incorporated.
5. Pour the chocolate mixture into the four ramekins. Set aside on counter to cool, and then cover with plastic wrap and place in refrigerator to set for 6 hours.

MASCARPONE TOPPING AND GARNISH

1. Immediately befores serving, place the mascarpone, heavy cream and granulated sugar into the bowl of a stand mixture fitted with the whisk attachment. Whisk on low speed until mascarpone is fully blended into the cream. Scrape down the sides and bottom of the bowl several times. Increase speed to medium and beat until soft peaks form.
2. Place a generous spoonful of the mascarpone mixture on top of each chocolate dessert. Sprinkle with finely chopped chocolate and serve.