CREMA DI CIOCCOLATO DI ESPRESSO ESPRESSO CHOCOLATE POT DE CREME By Barbara Mojon-Gugnoni

Serves 4
 
4.5 ounces bittersweet chocolate, a combination of between 60 and 70% - Flavor is deepest when you use really good quality chocolate and a variety of brands for the subtle nuances in each different chocolate.  If possible, use Fair Trade chocolate.
3 large egg yolks
Pinch of salt
⅛ cup or 2 tablespoons of sugar
½ cup or 4 ounces heavy cream
½ cup, plus 2 tablespoons or 5 ounces half and half
2 teaspoons vanilla extract
1½ teaspoons espresso
1 ounce of shaved chocolate for garnish
 

1. Chop the chocolate fine and place it in a heatproof bowl.  Place a fine mesh strainer over the bowl.
2. In a medium saucepan, whisk egg yolks, sugar and salt together until combined.
3. Add heavy cream and half and half and whisk until all ingredients are well blended.
4. Place egg mixture over medium heat and cook, stirring constantly with a spatula until thick and glossy and it reaches a temperature of 180º on an instant read thermometer.  (Or draw your finger through the mixture on the spatula.  If a line remains and does not fill back in then the custard is ready.)
5. Immediately pour the hot custard through the fine mesh strainer and let it sit with the chocolate for a few minutes.
6. Whisk gently until fully combined and divide between four heatproof serving dishes.
7. Let sit at room temperature until cool, then cover surface with plastic wrap and refrigerate until chilled.  Serve with sweetened whipped cream and garnish with chocolate shavings.

 
NOTE: Pot de creme is very often made by baking it in a water bath like creme brulee.  This recipe simplifies the cooking procedure and was adapted from America's Test Kitchen.