Chocolate Espresso Pots de Creme

Serve the Pots de Creme with some 

whipped cream and a large shard of brittle. 

This is a pecan brittle I made to go with the dessert.

As Always, 

ENJOY!

Recipe Source: Gourmet Holiday Baking/ Winter 2015

6 oz. bittersweet chocolate, finely chopped

1 1/3 cups heavy cream

2/3 cup whole milk

1 1/2 - 2 tsp. instant espresso powder

pinch of salt

6 large egg yolks

2 Tbsp. sugar

8 ramekins

Topping (bittersweet chocolate curls or whip cream)

Preheat oven to 300 degrees. Bring cream, milk, espresso powder, and salt to a simmer in a saucepan. Pour over chocolate shavings, whisk until chocolate is melted and smooth. In another large bowl, whisk together, egg yolks, sugar and salt.  Then add warm chocolate mixture in a slow stream, whisking constantly.Pour custard through sieve and let cool 15 minutes. Line baking pan with folded kitchen towel. Place in filled ramekins, add hot water to pan, cover with foil that has small vent holes. Bake for 30 minutes.  Transfer ramekins to rack to cool for 1 hour, then chill for at least 3 hours before serving.