from Julie Van Rosendaal
A hit of espresso in these pots de crème will intensify and deepen the chocolate flavour. If you like, top with berries or serve with a dollop of whipped cream to which you’ve added another generous pinch of espresso powder, along with some sugar.
2 c. whipping cream
4 oz. dark or semisweet chocolate, chopped
1 t. instant espresso or coffee powder
6 large egg yolks
3 T. sugar
Position a rack in the middle of the oven and preheat the oven to 325°F. Arrange six 3/4-cup ramekins in a roasting or 9×13-inch pan. In a saucepan, heat the cream over medium heat until it’s steaming; remove from the heat and add the chocolate and espresso powder. Let sit for a few minutes, then whisk until smooth.
Meanwhile, whisk together the egg yolks and sugar. When the chocolate mixture has cooled a bit, whisk it in. Divide the custard among the cups, then pour warm water into the pan to come halfway up the sides of the cups. Bake for 25-30 minutes, until the custards are set but still just slightly jiggly in the middle. Cool, then refrigerate for 2 hours, or until well chilled.