Name: Chocolate Espresso Pots de Crème
Cook time: 30 min
Total time: 5 1/2 hr (includes chilling)
Yield: Makes 8 servings
Ingredients: 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; 1 1/3 cups heavy cream; 2/3 cup whole milk; 1 1/2 to 2 teaspoons instant-espresso powder*; 6 large egg yolks; 2 tablespoons sugar; Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups; Garnish: bittersweet chocolate curls (see cooks' note, below)

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Chocolate Espresso Pots de CrèmeAnna Williams

We've given a range on the amount of instant-espresso powder in this recipe: If you like a pronounced coffee flavor, use 2 teaspoons espresso powder; for a taste that's more subtle, go with 1 1/2 teaspoons.

Cooks' notes:

·Pots de crème can chill up to 2 days. ·

Recipe notes

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