Chocolate Espresso Pots de Crème
This is a great last minute dessert that is super versatile and easy to make. To check for doneness, the centers should still be quite jiggly. Make sure you take them out of the oven at this stage or you’ll overcook them.
1 cup whipping cream (250 ml)
1 cup whole milk (250 ml)
3 oz good quality bittersweet baking chocolate ( 90 gm)
4 large egg yolks
1/4 cup sugar (50 ml)
1 shot brewed espresso or 1 tsp. instant espresso powder
Preheat oven to 325°.
Combine the cream, milk and sugar in medium saucepan. Bring to boil over medium heat. Remove from heat and add chopped chocolate. Let stand until chocolate has melted and stir to blend thoroughly. Add the espresso and stir.
Place 8 espresso cups or small ramekins in a baking pan, at least 2 “ deep.
In a medium bowl, stir yolks with rubber spatula until smooth. Gradually stir in warm chocolate cream mixture, stirring vigorously. Strain into a spouted measuring cup for easy pouring and pour into espresso cups or ramekins. Pour enough hot water into baking pan around cups, reaching halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with knife to allow steam to escape. Bake custards until softly set (centers will move slightly when cups are shaken gently), about 40 - 45 minutes. Remove custards from water. Cool on a rack. Chill until cold, about 2 hours.
Makes 8 espresso sized custards.