A tablespoon of strong brewed coffee may be substituted for the instant espresso and water. Covered tightly with plastic wrap, the pots de crème, left, will keep for up to 3 days in the refrigerator. From Cook’s Illustrated, serves 8.
Ingredients
10 ounces bittersweet chocolate (preferably 60 percent cocoa bittersweet chocolate — Ghirardelli, Callebaut, Valrhona or El Rey), chopped fine
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
1/2 teaspoon instant espresso powder mixed with 1 tablespoon water
Directions
Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.
Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175-180 degrees on instant-read thermometer, 8-12 minutes. Do not let custard overcook or simmer.
Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso. Divide mixture among 8 5-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.
Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de crème stand at room temperature 20-30 minutes.
