Chocolate Pots De Creme

Ingredients:

10 oz bittersweet chocolate, chopped fine

5 large egg yolks

5 T sugar

1/4 t salt

1 1/2 cups heavy cream

3/4 cup half-and-half

1 T vanilla

1/2 t espresso powder mixed with 1 T water

Whipped cream and cocoa powder for dusting (if desired)

 

Directions:

Place chocolate in a large glass bowl, place a medium fine mesh sieve over the bowl with chocolate and set aside.

Whisk egg yolks, sugar and salt in a large saucepan until combined, then whisk in heavy cream and half-and-half. Cook mixture over medium-low heat stirring constantly with a wooden spoon, until thickened and silky and registers 175-180 on an instant read thermometer, about 8-12 minutes. Do not overcook.

Immediately pour custard through the strainer/sieve over the chopped chocolate and let stand for 5 minutes. Whisk gently until smooth, then whisk in dissolved espresso and vanilla. 

Divide chocolate equally in ramekins or small dessert containers.

Cool ramekins briefly on the counter to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours. Before serving let them stand at room temperature for 20 minutes. Garnish with whipped cream and cocoa powder.

Another option is to top with raspberry puree and a raspberry.