Chocolate Pots de Creme
4 oz Good quality "bittersweet" chocolate, plus more for shaving. I prefer Scharfenberger
2 cups heavy cream
1/4 cup sugar
2 large egg yolks
1/4 teas. Instant espresso powder
Preheat oven to 350 degrees. Bring a tea pot of water to a boil. Place 6 ramekins into a 9x13 inch baking dish. Put chopped chocolate in a glass bowl. Heat 1 1/2 cups cream and sugar in a saucepan . Whisk until sugar is dissolved. Pour hot cream into chocolate. Add yolks quickly one at a time while whisking until thoroughly combined. Pour mixture into ramekins and place into the oven. Before closing the door, carefully add hot water into the backing dish to create a bain marie. Bake for 25-30 minutes until the custards are just set and jiggle slightly in the middle. Once cooled, cover and place into the refrigerator to set. Whip remaining cream serve atop the pot de crÃ¨me. Using a microplane or vegetable peeler, shave chocolate and sprinkle over the whipped cream.
Serve with Meadowcroft All She Wrote Dessert Wine.