Chocolate Pots de Crème

Ingredients

• 10 ounces bittersweet chocolate (Ghirardelli, Callebaut are favorites)
• 5 large egg yolks
• 5 tablespoons sugar
• 1/4 teaspoon table salt
• 1 1/2 cups heavy cream
• 3/4 cup half and half
• 1 tablespoon vanilla extract
• 1 tablespoon strong brewed coffee (or 1/2 teaspoon instant espresso mixed with 1 tablespoon water)
• GARNISH:
• Cocoa, for dusting
• Chocolate shavings, for sprinkling

Directions

1. Place the chocolate in a medium heatproof bowl; set a fine mesh strainer over the bowl and set aside.
2. Whisk the egg yolks, sugar, and salt in a medium bowl until combined; whisk in the heavy cream and half and half. Transfer the mixture to a medium saucepan.
3. Cook the mixture over medium-low heat, stirring constantly and scraping the bottom of the pot with a wooden spoon, until thickened and silky and the custard registers 175-180 degrees on an instant-read thermometer, 8-12 minutes. Do not let the custard overcook or simmer.
4. Immediately pour the custard through the strainer over the chocolate. Let the mixture stand to meld the chocolate, about 5 minutes.
5. Whisk gently until smooth, then whisk in the vanilla and coffee.
6. Divide the mixture evenly among eight 5 ounce ramekins (or coffee cups). Gently tap the ramekins against the counter to remove air bubbles.
7. Cool the pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours.
8. Serve with whipped cream and cocoa or chocolate shavings.