Espresso Chocolate Pot de Crème

Ingredients

• 6 oz dark chocolate (70% cacao), finely chopped
• 2 cups heavy cream
• 1/2 cup whole milk
• 5 large egg yolks
• 3 tbsp granulated sugar
• 2 tbsp strong brewed espresso
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup heavy cream (for whipped topping)
• 2 tbsp powdered sugar
• Chocolate shavings for garnish

Instructions

1. 1

   Preheat oven to 325°F (165°C). Place 6 ramekins in a deep baking dish.

2. 2

   Place chopped chocolate in a large bowl. Heat 2 cups cream and milk in a saucepan until just simmering. Pour over chocolate and let sit 2 minutes, then whisk until smooth.

3. 3

   In a separate bowl, whisk egg yolks with sugar, espresso, vanilla, and salt until pale and combined.

4. 4

   Slowly pour the warm chocolate cream into the egg mixture, whisking constantly (do not add too quickly or eggs will scramble).

5. 5

   Strain through a fine-mesh sieve. Skim any foam from the surface. Divide among the 6 ramekins.

6. 6

   Pour hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).

7. 7

   Bake for 30–35 minutes until custard is set at the edges but still jiggles slightly in the center.

8. 8

   Remove from water bath, cool to room temperature, then refrigerate at least 3 hours. Serve topped with whipped cream and chocolate shavings.