If you are a chocoholic, then this is the perfect recipe for you.
The bittersweet chocolate and brewed coffee lend a slightly bitter
richness to this traditional French dessert.
- 2 cups heavy cream
- 1/3 cup sugar
- 6 egg yolks
- 1 vanilla bean, split
- 12 ounces bittersweet chocolate, cut into 1/4-inch pieces
- 1/2 cup very strong, prepared espresso coffee
- 8 pots de crème cups (4-5 ounces each)
In a medium saucepan, bring the cream and sugar to a rolling boil
with the vanilla bean. In a large mixing bowl, whisk yolks. Add
about a third of the boiling cream into the yolks and whisk again.
Return remaining cream to a boil and whisk in yolk mixture. Continue
to cook, whisking constantly, another 15-20 seconds until slightly
thickened. Strain cream into a bowl and add chocolate. Whisk cream
smooth, then whisk in coffee, and pour into cups. Refrigerate until
cooled. For advance preparation, cover the pots de crème
with plastic wrap and refrigerate. Uncover and leave at room temperature
for 1 hour before serving. You can use small ramekins if pots de
crème cups are not available.