If you don't love baking or are short on time, and you love a decadent chocolate dessert, this is the recipe. The bittersweet chocolate is intensified by a bit of coffee flavor from the espresso powder. This is so rich, you'll want to server small portions.(this recipe serves 6) I serve in shot glasses or espresso cups with espresso spoons. Top with a dollop of whipped cream and a berry or dusting of cocoa.
Chocolate-Espresso Pots de Creme
2 cups chilled whipping cream
1 tablespoon plus 1 teaspoon instant espresso powder
5 oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 large egg yolk, room temperature
2 tablespoon sugar
1 teaspoon vanilla extract
pinch of salt
Position rack in center of oven and preheat to 325 degrees F. combine 2 cups cream and espresso powder in heavy medium saucepan. Bring to a simmer, whisking to dissolve espresso powder. Remove from heat. Add chocolate; whisk until smooth.
Whisk egg yolks, sugar, vanilla and salt in large bowl until well blended. Gradually whisk in chocolate mixture. Strain custard.
Place six 1/4 cup souffle dishes or custard cups in large roasting pan. Divide custard equally among dishes. Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with aluminum foil. Bake until custard is just set around edges but still soft in center, about 25 minutes. Remove dishes from water and cool. Cover and chill at least 2 hours.
(Can be prepared 1 day ahead. Keep refrigerated)