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Ingredients
- 2 c. Heavy whipping cream
- 1/3 c. Sugar
- 6 x Egg yolks
- 1 x Vanilla bean, split
- 12 ounce Bittersweet chocolate, cut into 1/4-inch pcs
- 1/2 c. Very strong, prepared, espresso coffee
- 8 x Pot de creme c., (4 to 5 ounces each)
Directions
- Bring the cream and sugar to a boil with the vanilla bean in a saucepan.
- Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mix. Continue to cook, whisking constantly, another 15 or possibly 20 seconds, till slightly thickened.
- Strain cream into a bowl and add in chocolate. Whisk smooth, whisk in coffee, and pour into molds. Chill till cooled.
- Serve the pots de creme alone, or possibly with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and chill. Uncover and leave at room temperature for an hour before serving.
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