Lunch: Mocha Pots de Créme

Rich and spiked with the intense flavor of espresso, these little chocolate pots are a creamy delight.

Ingredients

4 oz. bittersweet chocolate
3 large egg yolks
2 large eggs
1/4 c. packed dark brown sugar
1 pinch salt
1 3/4 c. whole milk
1 c. heavy cream
1/4 c. brewed espresso
2 tsp. vanilla extract
1/4 tsp. instant espresso powder
1 tbsp. granulated sugar

Instructions

Preheat oven to 325 degrees F. Heat kettle of water to boiling; remove from heat.
Place chocolate in small heatproof bowl. In large bowl, whisk egg yolks, eggs, brown sugar, and salt until blended. In 3-quart saucepan, heat milk and 1/2 cup cream on medium until bubbling. Pour enough over chocolate to cover; let stand. Slowly whisk remaining hot milk into egg mixture. Gently whisk chocolate mixture until smooth; pour into milk-egg mixture, while whisking, until smooth. Whisk in brewed espresso and 1 teaspoon vanilla. Skim off and discard any bubbles or foam on surface of mixture.
Divide among 4-ounce ramekins or ovenproof cups; place in roasting pan, and put in oven.
Pour enough water from kettle into roasting pan to come halfway up sides of ramekins. Cover pan loosely with foil. Bake custards 25 to 30 minutes, until knife inserted halfway between edge and center of custard comes out clean.
Remove foil. Cool ramekins in pan on wire rack until warm; transfer to wire rack to cool. Cover with plastic wrap; refrigerate 3 hours, or up to 3 days.
When ready to serve, in small bowl, stir espresso powder into remaining teaspoon vanilla until dissolved. In large bowl, beat remaining 1/2 cup cream until thickened. Add granulated sugar and beat until soft peaks form. Fold in vanilla mixture. Dollop on top of custards and serve.

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