A creamy and decadent dessert just what the chocolate lover ordered. By replacing heavy cream with milk and yogurt you save on calories and fat. Pot De Creme Go to recipes By Stonyfield Desserts European GreekA creamy and decadent dessert just what the chocolate lover ordered. By replacing heavy cream with milk and yogurt you save on calories and fat. Ready In: 5 hours 10 minutes Level: Medium Prep: 35 minutes Cook: 35 minutes Yields: 6 Servings Print RecipeIngredients2 oz milk chocolate (coarsely chopped)2 oz bittersweet chocolate (coarsely chopped)5 large egg yolks1/4 tsp salt1/3 c sugar2 tsp pure vanilla extract1 c Stonyfield Organic Whole Milk1 c Stonyfield Organic Whole Milk Plain Probiotic Yogurtwhipped cream (for garnish, optional)directionsStep 1Preheat oven to 325°with a rack in the lower third.Step 2Place six 4oz. ramekins in a medium roasting pan; set aside.Step 3In a medium saucepan add milk, milk chocolate and bittersweet chocolate over medium heat.Step 4Bring almost to a simmer; remove from the heat. Set aside, stirring occasionally, until chocolate is melted.Step 5In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, add a little of the hot milk mixture to the egg mixture to combine. Add the remaining milk mixture, and whisk to combine.Step 6Whisk in vanilla. Fold in yogurt.Step 7Strain through a fine-mesh sieve into a large liquid measure.Step 8Pour approximately 1/2 cup of the mixture into each ramekin.Step 9Transfer the roasting pan to the oven.Step 10Fill pan with enough boiling water to come halfway up the sides of the ramekins.Step 11Bake until the custards are just set in the center, about 35 minutes.Step 12Remove the roasting pan from oven.Step 13Remove the ramekins from the water, and place on a wire rack to cool.Step 14When completely cooled, cover, and transfer to refrigerator.Step 15Chill for at least 4 hours and up to overnight.Step 16Serve with a dollop of whipped cream, if desired.