Chocolate Pots de Creme

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Ingredients

Pots de Creme

1. 10 oz bittersweet chocolate (60%) such as Ghiradelli, chopped fine
2. 5 egg yolks
3. 5 T sugar
4. 1/4 t salt
5. 1 1/2 c heavy cream
6. 3/4 c half-and-half
7. 1 T vanilla extract
8. 1/2 t instant espresso powder mixed with 1 T water

Whipped Cream

9. 1/2 cup heavy cream (cold)
10. 2 t sugar
11. 1/2 t vanilla extract

Garnish (optional)

12. chocolate curls or shavings

Instructions

Pots de Creme

1. Place chocolate in medium heatproof bowl; set fine-mesh strainer over the bowl and set aside.
2. Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half.
3. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175°F to 180°F on instant-read thermometer, 8 to 12 minutes. Do not let custard overcook or simmer.
4. Immediately pour custard through strainer over chocolate.
5. Let mixture stand to melt chocolate, about 5 minutes.
6. Whisk gently until smooth, then whisk in vanilla and espresso.
7. Divide mixture evenly among eight 5-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.
8. Cool pots de creme to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de creme stand at room temperature 20 to 30 minutes.

Whipped Cream

1. Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds.
2. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer.
3. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
4. Dollop each pot de creme with about 2 T whipped cream; garnish with chocolate curls or chocolate shavings, if using. Serve.

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