Directions

1. Place chocolate in a blender. In a medium saucepan, whisk milk with egg yolks, granulated sugar, salt, and 1 cup of the cream. Cook over medium-low heat, stirring constantly with a heatproof silicone spatula, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes. (Be careful not to let mixture come to a boil or it will curdle. It’s helpful to use an instant-read thermometer—pull the saucepan from the heat once the milk mixture reaches 172°F. It will continue to cook off the heat.)

2. Remove saucepan from heat and stir in liqueur, if using, and vanilla. Immediately pour hot liquid over chocolate in the blender. Cover and hold lid firmly with a thick kitchen towel, then blend until completely smooth, stopping to scrape down sides as needed.

3. Divide chocolate mixture among six 8-ounce ramekins or small glasses. Refrigerate for 1 hour.

4. In a microwave-safe measuring cup or small bowl, microwave jam on HIGH until pourable, about 30 seconds. Let cool slightly. Spoon about 1 tablespoon of jam over each pot de crème and tap jar lightly on a surface to help distribute. Return to the refrigerator until set, about 1 hour and up to overnight.

5. When ready to serve, in a stand mixer fitted with the whisk attachment or in a large bowl using a hand mixer, whip remaining ½ cup of cream with confectioners’ sugar until soft peaks form. Top each pot de crème with a generous dollop of whipped cream and serve right away.