This recipe, from the dessert section of my recipe box is from origins unknown. However, Pots de crème, the plain chocolate kind, were a staple for my dear mother HiHo. I fondly recall the cute way she would say its name with an exaggerated Julia Childs-esque French accent. This recipe adds the zip of strong espresso.
2 cups heavy whipping cream
1/3 cup sugar
6 egg yolks
1 vanilla bean split
12 ounces bittersweet chocolate, cut into 1/4 inch pieces1/2cup very strong prepared espresso coffee
8 pot de crème cups (4 to 5 ounce Ramekins)
1. Bring the cream and sugar to a boil with the vanilla bean in the saucepan.
2. Whisk yolks in a bowl.
3. Whisk roughly 1/3 of the boiling cream into the yolks.
4. Bring remaining cream back to a boil and whisk in the yolk mixture.
5. Continue to cook, whisking constantly another 15 or 20 seconds, until slightly thickened.
6. Strain in the cream and add chocolate. Whisk until smooth.
7. Whisk in coffee.
8. Pour into ramekin molds.
9. Refrigerate until cooled and set.
10. Serve alone or with a crisp cookie of some sort.