Chocolate Pots De Creme

30 minutes cook time

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325°.

Step 2

Bring 1/2 cup plus 2 tablespoons cream, the espresso, and vanilla to a simmer, pour over chocolate in a medium bowl.

Step 3

Let sit for 3 minutes; whisk until smooth.

Step 4

In another medium bowl, whisk together egg yolk, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly.

Step 5

Strain custard through a fine sieve into a 2-cup glass measuring cup.

Step 6

Let cool completely, stirring occasionally, about 15 minutes.

Step 7

Place 2 teacups in the center of a baking dish.

Step 8

Divide custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups.

Step 9

Cover tightly with foil; poke several holes in foil.

Step 10

Bake until custard is set around edges but wobbly in center, about 25 minutes.

Step 11

Remove cups from water bath, and let custards cool on a wire rack for 1 hour.

Step 12

Cover, and refrigerate for at least 4 hours, and up to 2 days.

Step 13

Before serving, whisk remaining a table- spoons eream to soft peaks, and dollop over pots de crème.