Chocolate Pots de Crème
Adapted from: Ready for Dessert: My Best Recipes by David Lebovitz
7 ounces bittersweet chocolate, chopped (60-72% cacao)
2 cups half and half
3 tablespoons sugar
1 teaspoon instant espresso powder
1/8 teaspoon fine sea salt
6 large egg yolks
2 teaspoons vanilla extract
Preheat the oven to 350F. Set six 4- to 6-ounce ramekins in a roasting pan.
Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half and half, sugar, instant espresso powder, and salt until hot (not boiling though), stirring to dissolve the sugar. Pour the hot half and half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla.
*If the mixture looks at all grainy, whisk well or pureè in a blender until smooth.
Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
Fill the roasting pan with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
Transfer custards from the water bath to a wire rack and let cool.
Serve slightly warm or at room temperature, garnished with a small amount of whipped cream and chocolate shavings.